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    Roast Potatoes and Parsnips

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    Roast Potatoes and Parsnips

    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.

    • Preparation time: 10 minutes
    • Cooking time: 75 minutes
    • Total time: 1 hour 25 minutes 60 minutes 25 minutes

    Serves: 6


    • 2 tbsp Graisse d'Oie or sunflower oil
    • 1.2kg Waitrose King Edward Potatoes, peeled and cut into quarters
    • 300g parsnips, peeled and cut lengthways into halves or quarters
    • Salt
    • Freshly ground black pepper


    1. Preheat the oven to 190°C, gas mark 5. Place the potatoes in a pan of cold water, bring to the boil and simmer for 10 minutes. Place the goose fat in a roasting tray and heat in the oven. Thoroughly drain the potatoes, return to the pan, season generously and heat for 1-2 minutes, or until dry.
    2. Carefully tip the potatoes and parsnips into the hot fat and turn to coat. Roast in the oven for 45 minutes-1 hour, or until golden brown.

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    Cook's tips

    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.


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