Name: Roast Potatoes and Vegetables for Christmas
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 85 min
Yield: 10 servings
Ingredients: 12-13 large potatoes; 50 ml olive oil; butter, as needed; salt, as needed; pepper, as needed; 2 carrots; 1 tbsp olive oil; 2 parsnips; 1 tbsp butter; 1 sprig rosemary; 1 Clementine; 1 tbsp white or red wine vinegar; 1 tbsp honey; a few sage leaves; bay leaves, as needed

Method

10 steps

Parboil potatoes for about 12-13 minutes until fluffy inside.
Drain the potatoes and coat them in goose fat, season with salt and pepper, and toss to coat.
Leave the skins on the potatoes.
Parboil carrots and parsnips for 5 minutes, then drain.
Dress carrots with olive oil, season with salt and pepper.
Dress parsnips with butter, season with salt and pepper.
Roast all vegetables in an oven preheated to 180°C for about 1 hour.
In the last 10 minutes of roasting, add rosemary to the carrots, bay leaves to the parsnips, and a splash of white or red wine vinegar, honey, and sage to the vegetables.
Use a potato masher to lightly press the potatoes to increase surface area for crispiness.
Return vegetables to the oven for an additional 10 minutes until golden and crispy.

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