Instructions
- 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.
