Roast Potatoes and Parsnips
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).
Prep time 10 mins
Cook time 40 mins
Serves 10
Ingredients
- 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
Method
- 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).
View a video of Annabel making this recipe in her new TV series Annabel Langbein The Free Range Cook: Through the Seasons at annabel-langbein.com