Roast potatoes & parsnips

  • Gluten Free
  • Christmas


1.5kg floury potatoes, such as King Edwards, peeled and cut into quarters
500g parsnips, peeled and halved lengthways
4 tbsp (100g) goose fat (or sunflower oil)
1 bulb garlic, halved horizontally
½ x 20g pack thyme


1. Preheat the oven to 190°C, gas mark 5. Place the potatoes and parsnips in a pan of cold water, bring to the boil and simmer for 5 minutes. Drain in a colander and leave to dry for 5-10 minutes. Shake to roughen up the edges, then season.

2. Meanwhile, put the goose fat or oil in a large roasting tray and heat in the oven until sizzling.

3. Add the potatoes, parsnips, garlic and thyme to the fat and turn to coat. Roast in the oven for 50-55 minutes until crisp. Season again before serving. 

Cook's tipGet ahead: par-boil the potatoes and parsnips the night before you need them so they’re ready to go straight into the oven. 

Roast potatoes & parsnips
  • Preparation time: 10 minutes + standing
  • Cooking time: 50 minutes to 60 minutes
  • Total time: 1 hour to 1 hour 10 minutes + standing

Serves: 8

Nutritional Info

Typical values per serving:

Energy 1,271kJ
Fat 13.5g
Saturated Fat 4.2g
Carbohydrate 40g
Sugars 4.4g
Protein 5.4g
Salt 0.1g
Fibre 5.5g

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4 stars

Average user rating Based on 8 ratings

This recipe was first published in Thu Dec 08 14:38:00 GMT 2016.