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    Roast Potatoes and Parsnips (for 2)

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    Roast Potatoes and Parsnips (for 2)

    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.

    • Christmas
    • Preparation time: 15 minutes
    • Cooking time: 50 minutes to 60 minutes

    Serves: 2


    • 375g floury potatoes, eg King Edwards
    • 1 tbsp Graisse d’Oie or sunflower oil
    • 125g parsnips, halved lengthways


    1. Preheat the oven to 190°C, gas mark 5.
    2. Cut the potatoes into large chunks and place in a large pan of cold water, bring to the boil and simmer for 10 minutes. Put the goose fat in a roasting tin and heat in the oven until sizzling. Drain the potatoes, return to the pan, season and heat for 1-2 minutes until dry.
    3. Carefully add the potatoes and parsnips to the hot fat and turn to coat. Roast in the oven for 50-60 minutes or until golden brown, turning once towards the end of cooking.

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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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