Printable Recipe
Roast Potatoes and Vegetables for Christmas
A festive roast vegetable side dish featuring roast potatoes, carrots, and parsnips with flavorful herbs and glazes.
Prep time
15 min
Cook time
1 hr 10 min
Total time
1 hr 25 min
Yield
10
Ingredients
15
Steps
10
Filed under: baking, over 1 hour.
Source channel: Jamie Oliver TV
Key ingredients
large potatoes, butter, as needed, salt, as needed, pepper, as needed, carrots.
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
- 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.