Christmas: best ever rosemary roasties

Prepare and frroast potatoes and parsnipseeze the potatoes and parsnips in advance. Cook from frozen for gorgeous crispy edges and soft centres. Goose fat is the secret ingredient for success here.

SERVES 8 – PREP 15 MINS – COOK 1 HR 10 MINS

1.5kg even sized potatoes, peeled , halved

500g parsnips, peeled, halved

175g goose fat

2tsp sea salt

Several sprigs rosemary

Method:

  1. Put the potatoes into one pan and the parsnips in another. Cover with cold salted water and bring to the boil. Once boiling, cook the potatoes for 8 mins and the parsnips for 6 mins.
  2. Drain and toss each in a colander to rough up the edges.
  3. Spread out the potatoes and parsnips onto 2 baking trays. Cool, cover with cling film and freeze.
  4. Heat the oven to 200C, Gas 6. Put the goose fat into a large roasting tin, heat for 4 mins, till sizzling. Add the frozen potatoes and cook for 30 mins, turn, push up to one end of the tin and add the parsnips. Sprinkle with salt and rosemary and cook for 30 minutes more until crisp and golden, turning as needed.

PER SERVING: 372 CALS, 22g FAT (6g SATURATED), 37g CARBs

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