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| ROAST POTATOES AND PARSNIPS | |
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2 lbs. potatoes, peeled and halved 2 lbs. parsnips, peeled and halved Salt 8 tbsp. butter Cook potatoes and parsnips in large saucepan of lightly salted boiling water for 10 minutes. Drain. Preheat oven to 400 degrees. Place butter in baking dish and put in oven to melt. Scratch surface of potatoes only with a fork to give them crunchy skin when cooked. When butter is hot and sizzling, add potatoes and parsnips and toss in butter. Roast for about 1 hour, or until crunchy and golden. This dish traditionally served with the Christmas bird in England. | |
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recipe reviews #14284
Shyrlee says:
My husband is British and always wants these 'roasties' at the holidays. I always hated making them - when it came to scoring them with a fork. Then his sister told me an easier method. Once boiled, drain and leave in the saucepan - put the lid on top and shake,shake,shake! This roughens them up on the outside so much easier!!
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