Rosemary Roast Spuds & 'Snips
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Prep: 20 mins
Cook: 1 hr 5-10 mins
The secret hack to the crispiest of roast potatoes is a thin coating of yellow polenta, which turns golden and crunchy after a roast in the oven. Served next to sweet caramelised parsnips.
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304 kcal
(per portion)
Ingredients you'll need
  • 2kg potatoes
  • 500g parsnips
  • A handful of rosemary, leaves only
  • 75g polenta
From your kitchen
  • Sea salt
  • 4 tbsp olive or extra virgin rapeseed oil
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. Heat your oven to 200°C/Fan 180°C/Gas 6.

  • 2.

    Scrub and peel the potatoes. Chop them into roughly equal-sized chunks, around 3-4cm across. When the water is boiling, add the potatoes and bring to a gentle simmer. Cook the spuds for 8 mins.

  • 3.

    While the potatoes simmer, add 4 tbsp oil to a large roasting tin, or 2 medium tins. Slide into the hot oven for 10 mins to warm the oil. Peel the parsnips and halve them. Slice the narrow ends in half. Cut the fat tops into quarters.

  • 4.

    Drain the potatoes, then tip them back into the pan. Tip in the polenta. Cover the pan with a lid and shake it a few times to coat the spuds in the polenta.

  • 5.

    Take the roasting tin or tins out of the oven. Add the potatoes and parsnips. Season with a pinch of salt. Turn the veg a few times to coat them in the hot oil. Roast for 40 mins, till they’re golden brown. If you’re using 2 tins, swap them over halfway through the cooking time.

  • 6.

    While the veg roast, finely chop the rosemary leaves. After 40 mins, scatter the rosemary over the veg and roast for 5 more mins till the spuds and ‘snips are crisp and golden. Serve straight away.

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