Crisp Roast Spuds & 'Snips
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Prep: 25 mins
Cook: 1 hr
This recipe is a:
See this week's box.
320 kcal
(per portion)
Ingredients you'll need
  • 2kg potatoes
  • 500g parsnips
  • A handful of rosemary, leaves only
  • 75g polenta
From your kitchen
  • 4 tbsp rapeseed or olive oil
  • Sea salt
Step by step this way
  • 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.

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