Crisp-roasted potatoes and parsnips

Crisp-roasted potatoes and parsnips

By
From
The Margaret Fulton Cookbook
Serves
8-10
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1.5kg potatoes, choose firm and floury ones
3-4 parsnips, lightly peeled and halved
1/4 cup olive oil
sprigs fresh rosemary
coarse sea salt
freshly ground pepper

Method

  1. Preheat the oven to 200°C. Choose medium even-sized potatoes and peel and halve or quarter. In a saucepan, add the potatoes and enough water to cover and boil for about 5 minutes, until just slightly tender. Drain and cool slightly. Scratch the surface of the potatoes with a fork, if liked, to give them a great crispy finish.
  2. Place the oil, rosemary sprigs, salt and pepper in a bowl. Add the potatoes and parsnips and toss them thoroughly in the mixture, until well coated. Place the vegetables in a single layer in a baking tray. Bake for 1 hour, or until very crisp, turning occasionally. Serve immediately.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again