- 2kg potatoes
- 500g parsnips
- A handful of rosemary, leaves only
- 75g polenta
- 4 tbsp rapeseed or olive oil
- Sea salt
- 1.
Half fill a large pan with water. Add a pinch of salt. Cover and put on a high heat to come to the boil.
- 2.
Heat your oven to 200°C/Fan 180°C/Gas 6. Add 4 tbsp rapeseed or olive oil to a large roasting tin or two medium tins. Put them in the oven to heat the fat.
- 3.
Scrub and peel the potatoes. Chop them into roughly equal-sized chunks, around 3-4cm across. When the water is boiling, add the potatoes. Bring to a gentle simmer, and then simmer for 8 mins.
- 4.
While the potatoes simmer, peel the parsnips. Halve them. Slice the narrow ends in half, Cut the fat tops into quarters.
- 5.
Drain the potatoes, then tip them back into the pan. Tip in the polenta. Put the lid on the pan and shake it a few time to coat the spuds in the polenta.
- 6.
Take the roasting tin(s) out of the oven. Add the spuds and the parsnips. Season with a pinch of salt. Turn them a few times to coat in the hot oil. Roast for 45 mins till they're golden brown. If you're using two tins, swap them over half way through cooking.
- 7.
While the veg roast, finely chop the rosemary leaves. When the spuds and 'snips are ready, transfer them to a serving bowl and scatter with the chopped rosemary to serve.