Recipe: Crispy rosemary roasted potatoes & parsnips
- 4 lbs Yukon Gold potatoes
- 2 lbs parsnips
- ½ cup butter, duck or bacon fat (or a combo), divided
- 1 tbsp coarse salt, divided
- 1 tsp freshly ground black pepper, divided
- 1 bulb garlic, cloves peeled and smashed
- 2 sprigs rosemary, leaves picked
- 1 tsp malt vinegar
1 Preheat the oven to 375°F.
2 Peel the potatoes and cut each into 4 or 5 even pieces, about 2½" in diameter. Rinse the potatoes and place in a large pot of cold, generously salted water.
3 Bring to a boil and parboil for 6 minutes. Drain the potatoes and let them steam dry for a minute, then give them a good shake to rough up the edges, which will get good and crispy in the oven.
4 Lay the potatoes on a large baking sheet and drizzle them with ¾ of the butter or fat, turning to generously coat all sides. Sprinkle with 2 teaspoons of the salt and ½ teaspoon of the pepper.
5 Peel the parsnips and cut the smaller ones in half horizontally and the larger ones into quarters. Place the parsnips in a large pot of cold, salted water. Bring to a boil and parboil for 6 minutes; drain into a colander to steam dry.
6 Toss the parsnips with the remaining butter or fat and lay out on a large baking sheet. Sprinkle with the remaining 1 teaspoon salt and ½ teaspoon pepper. (To prep ahead of time, the parsnips and the potatoes can be refrigerated at this point and cooked the next day.)
7 When ready to cook, place the trays on the middle rack of the oven and roast for 30 minutes. After 30 minutes, turn the potatoes and parsnips over with a metal spatula and sprinkle with the garlic and rosemary; return to the oven and cook for another 30 minutes until crispy, golden and sizzling.
8 When the potatoes are out of the oven, drizzle with the malt vinegar and serve immediately with the parsnips while they’re piping hot.
Prep and cook time: 1½ hours.
Serves: 8 to 10.