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    Roast Potatoes and Parsnips for 8

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    Roast Potatoes and Parsnips for 8

    Floury potatoes such as King Edwards make perfect roast potatoes, crisp on the outside and fluffy inside. For extra flavour and crispness, roast them and the parsnips in Graisse d'Oie (goose fat), from the chiller cabinet or from the grocery section. Use sunflower oil for the vegetarians.

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

    Serves: 8


    • 3 tbsp Graisse d''Oie or sunflower oil
    • 1.5kg floury potatoes, such as King Edwards, peeled and cut into quarters
    • 500g parsnips, peeled and halved lengthways


    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. Put the goose fat in a roasting tray and heat in the oven until sizzling. Drain the potatoes, return to the pan, season and heat for 1-2 minutes, until dry.
    2. Carefully add the potatoes and parsnips to the hot fat and turn to coat. Roast in the oven for 45-60 minutes, or until golden brown.

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    Cook's tips

    Parboiling the potatoes first is the secret to making roast potatoes 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.

    Look out for our Christmas Drinks magazine - in branch now - for seasonal wine suggestions.


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