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Roast potatoes & parsnips
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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.
Typical values per serving:
This recipe was first published in December 2016.