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Roast Potatoes and Parsnips (for 2)
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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 November 2007.