Wednesday, 28 January 2009

Crispy Roast Potatoes and Parsnips

Making great roast potatoes is a great skill. It took me over three years to master, but hopefully this recipe will allow you to make them perfect first time.


  • 400g Potatoes, Maris Piper, DesirĂ©e or King Edwards are good

  • 400g Parsnips

  • 80g Sunflower Oil


  1. Put on a big pot of water to boil, do not add salt.

  2. Divide the oil between two roasting tins (or add it to one big roasting tin if you have one) and put them in an oven set at 220 degrees. If you're in any doubt about if one roasting tin is large enough then you probably need a second one. You need to be able to put the potatoes and parsnips in the tin with a bit of space around them.

  3. Peel and chop the potatoes and parsnips into 'reasonable' sized chunks. I'd recommend having them at most an inch thick.

  4. When the water is boiling put the potatoes and parsnips into it.

  5. Let the potatoes and parsnips cook for 10 minutes. Start timing as soon as they go in, otherwise you might overcook them.

  6. Drain the potatoes and parsnips and then with the lid on the pan shake the pan around. This should fluff up the outside of the potatoes and parsnips, which is key to getting a good crisp roast outside.

  7. Take the roasting tin(s) out of the oven one at a time. Place them over a hob which is on (to keep the oil hot) and carefully place the potatoes and parsnips in it.

  8. Turn the potatoes and parsnips in the tin to make sure they get a good coating of oil. They should be sizzling nicely as the very hot oil seals their outside.

  9. Roast for 50 minutes, turning the vegetables after 25 minutes and swapping over the shelves that the roasting tins are on if you have two.

  10. Serve immediately.

Serves 4 to 6.

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