If you're looking for the ultimate side dish to impress your guests this Christmas, look no further. These extra-crunchy roast potatoes and parsnips are a game-changer, delivering golden perfection with every bite.
Why This Recipe Works
The key to achieving that irresistible crunch lies in a few simple but crucial steps. Parboiling the potatoes and parsnips before roasting ensures a fluffy interior, while tossing them in hot oil guarantees a crispy exterior.
Ingredients You'll Need
- 1kg Maris Piper potatoes, peeled and chopped
- 500g parsnips, peeled and halved
- 4 tbsp goose fat or vegetable oil
- 2 tsp sea salt
- 1 tsp black pepper
- 2 sprigs of rosemary (optional)
Step-by-Step Instructions
- Preheat your oven to 200°C (180°C fan).
- Parboil the potatoes and parsnips in salted water for 5-7 minutes until slightly tender.
- Drain and shake them in a colander to rough up the edges—this creates more surface area for crispiness.
- Heat the fat in a roasting tray in the oven for 5 minutes until sizzling.
- Toss the potatoes and parsnips in the hot fat, ensuring they're evenly coated.
- Roast for 45-50 minutes, turning halfway, until golden and crispy.
- Season with salt, pepper, and rosemary before serving.
Tips for Extra Crunch
For an even crispier finish, try these pro tips:
- Use goose fat for a richer flavour.
- Don’t overcrowd the tray—give each piece space to crisp up.
- Turn the vegetables halfway through cooking for even browning.
Whether you're serving them as part of a festive feast or a Sunday roast, these crispy roast potatoes and parsnips will steal the show!
