Roast Potatoes and Parsnip
(e.g. King Edward, Maris Piper or Desiree)
(dripping, goose fat, or vegetable oil and butter)
Preheat the oven to 220°C.
Peel and cut the potatoes into quarters (about the size of an egg).
Place in a pan of cold salted water and bring to the boil. Par-boil for about 8 minutes or until potatoes are just becoming tender.
While the potatoes are cooking put the fat/oil in a roasting pan and put it in the oven to heat.
Peel the parsnips and cut into chunks or lengths.
Drain the potatoes well and return to the pan, sprinkle with sea salt and shake to fluff the edges.
Carefully add the potatoes and parsnips to the hot fat, baste well and roast for 30-40 minutes turning occasionally until golden crisp.
WP-Backgrounds by InoPlugs Web Design