Rosemary Roast Spuds & 'Snips | Abel & Cole
Rosemary Roast Spuds & 'Snips
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Prep: 20 mins
Cook: 1 hr 5-10 mins
A pan of the crispiest of roast potatoes and the sweetest caramelised parsnips, topped with a sprinking of freshly chopped rosemary, make the perfect side dish for your festive roast.
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278 kcal
(per portion)
Ingredients you'll need
  • 2kg potatoes
  • 1kg parsnips
  • A handful of rosemary, leaves only
From your kitchen
  • Sea salt
  • 4 tbsp rapeseed or olive oil
You'll need
  • Large pan with lid
  • Large roasting tin or 2 meidum roasting tins
  • Vegetable peeler
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. Preheat your oven to 200°C/Fan 180°C/Gas 6.

  • 2.

    Scrub and peel the potatoes (see our tip on how to turn the peelings into a snack). 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 5-6 mins.

  • 3.

    Add 4 tbsp rapeseed or olive oil to a large roasting tin or 2 medium tins. Put them in the oven to heat the oil for 10 mins.

  • 4.

    While the potatoes simmer and the oil warms, peel the parsnips and 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. Gently shake the potatoes in the pan to rough up the edges (this will help them really crisp up in the oven).

  • 6.

    Take the roasting tin(s) out of the oven. Add the spuds and the ’snips. Season with a pinch of salt. Turn them a few times to coat in the hot oil. Roast for 40-45 mins till they’re golden brown. If you’re using 2 tins, swap the tins over halfway 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.

  • Tip

    Low Waste, No Waste
    Your potato peelings don’t just make good compost, they also make great Root Veg Peel Crisps. You’ll find the recipe on Enjoy them as a crunchy snack with a glass of sherry on Christmas Eve.

  • Tip

    Love Your Leftovers
    Leftover roast potatoes will keep for up to 3 days in the fridge in a sealed tub. You can use them to make a frittata. Finely slice them, then tip into a frying pan with 1 finely sliced onion and a splash of oil, and fry, stirring, till golden brown. Pour over enough beaten egg to cover, then fry for 1-2 mins to set the base. Transfer to a hot grill and cook till the top is set. Serve in wedges.