Parsnips
Maris Piper potatoes ( or any good floury potato )
Goose fat or light olive oil ( not virgin or extra virgin )
Sea salt
Black pepper ( optional )
This recipe is for potatoes and parsnips. I like to roast them in separate trays as to not overcrowd the tray and to get them crunchy.
Turn oven to 180 ( gas mark 4 ). Peel and cut the spuds into pieces roughly the same size as an egg or a little bigger ( a little variety is good ) and the parsnips into approx 5x2cm pieces. Rinse with cold water and boil until half cooked. Drain potatoes and parsnips immediately and let them dry in there own steam for ten minutes.
Whilst they are drying, In a good sized roasting tray place enough fat or oil to completely cover the base of the tray ( about 3-5mm deep ) and put in the oven for 10 mins to get the oil hot. Lightly "scuff" or toss the potatoes ( not the parsnips ) to roughen up the edges then place in the hot roasting dish making sure you coat them well in the hot oil, season with sea salt and roast in the oven for about 1 to 1 and a half hours, turning every 20 mins or so.
Helpful hint: you can add a clove or two of fresh garlic, or a few sprigs of rosemary or both to the oil while its heating in the oven but make sure you remove before adding the spuds otherwise they will give a burnt bitter flavour!
Enjoy!
No comments:
Post a Comment