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Roast Potatoes and Parsnips for 8
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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.
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.
Typical values per serving:
This recipe was first published in November 2005.