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Roast Potatoes and Parsnips
10-12 large, floury potatoes, peeled and cut into 3-4cm chunks 6-8 parsnips, peeled and cut into batons about 8-10cm long ¼ cup extra virgin olive oil sprigs of rosemary flaky salt, to taste
© Annabel Langbein Media
Preheat oven to 200°∆C fanbake. Place potatoes and parsnips in a large pot, cover with lightly salted water and bring to a boil. Reduce heat and simmer for 8 minutes. Drain thoroughly and divide between 2 large roasting dishes. Toss 2 tbsp olive oil and a few sprigs of rosemary through each roasting dish, season with a little flaky salt and spread out in a single layer. Roast until golden brown, crispy and cooked through (about 35-40 minutes).
To cook with a roast, place in the oven for the last half hour of the cooking time. When you remove the roast to rest, increase the temperature to 200˚C and cook vegetables until golden (about 15 minutes).
This recipe is from my book A Free Range Life: Through the Seasons.
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