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Roast Potatoes and Parsnips
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Floury King Edwards make perfect roast potatoes, crisp on the outside and fluffy inside. For extra depth of flavour and a deliciously crisp crust, roast them and the parsnips using Graisse d'Oie (goose fat), which you will find in the chiller cabinet or in cans in the grocery section.
Cook's tip: Parboiling the potatoes first is the secret to making roast potatoes with a golden outside and fluffy inside. In a full oven they can take a while to turn golden, so once the turkey is cooked and resting, increase the temperature to 200°C, gas mark 6.
Try this: To save time, use a 1kg bag Waitrose Frozen Roasting Potatoes. You can also buy Waitrose Fresh Parsnips in a 1kg family pack, or Waitrose Frozen Quartered Roasting Parsnips in packs of 750g, which you can place straight in the roasting tin.
This recipe was first published in Fri Nov 01 00:00:00 GMT 2002.