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.

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.

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.

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.

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).

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.

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.