Jamie Olivers Rosemary Mashed Parsnips Potatoes Recipes

BEST ROAST POTATOES

Steps:

• GET AHEAD
• 1. Peel the potatoes, keeping them whole, and ideally all about the same size (8cm). Parboil them in a pan of boiling salted water for 15 minutes - this will ensure that the insides become really fluffy.
• 2. Drain in a colander and leave to steam dry for 2 minutes - this will help the fat to stick to the potatoes. Give the colander a few light shakes to chuff up the edges of the potatoes, giving you maximum surface area for a crispy exterior as they roast.
• 3. Place the goose fat or butter and 1 tablespoon of oil in your largest roasting tray. Tip in the potatoes, add a good pinch of sea salt and black pepper, then toss to coat, and spread out in one fairly snug, even layer but with small gaps between them.
• 4. Cover and pop in the fridge overnight.
• ON THE DAY
• 1. Preheat the oven to 180°C/350°F/gas 4.
• 2. Squash the garlic bulbs, then lightly crush each unpeeled clove and add to the tray - this gives you sweet, caramelised garlic and adds a gentle perfume to the potatoes.
• 3. Roast for 1 hour, or until the potatoes are crisp and golden all over.
• 4. Remove the tray from the oven. We're nearly there, but we've got one last application of love and care, which is the game-changer. Gently half-squash each potato with a fish slice or masher so they kind of push into each other and fill the tray.
• 5. Pick the sage leaves and - importantly - toss with a little oil (this will transmit the flavour and make them deliciously crisp). Sprinkle the sage over the potatoes and roast for a further 20 to 25 minutes, or until golden and amazing. Heaven - you could even serve these on their own in a restaurant, they're so good.

ROSEMARY ROASTED POTATOES AND PARSNIPS

Steps:

• Preheat your oven to 350 degrees F (180 degrees C/Gas mark 4).
• Put the potatoes, sweet potatoes and parsnips into a large pot of cold salted water. Bring to a boil, then turn the heat down to a gentle simmer. Cook for 5 minutes and then drain in a colander. (If you are preparing ahead of time, you can now set the vegetables aside, or keep them in the fridge until you are ready to roast.)
• Pour the vegetable oil into a large roasting pan and heat it in the oven for 5 minutes. Add the vegetables to the hot oil and toss to coat. Sprinkle with the salt and pepper and add the rosemary sprigs. Carefully toss again.
• Pop the vegetables in the oven and roast for 30 minutes. Turn the vegetables and add the garlic, then roast until the vegetables are crispy and golden on the outside, about 30 minutes more.

MASHED PARSNIPS AND POTATOES

Steps:

• Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.

JAMIE OLIVER'S ROAST POTATOES, PARSNIPS, AND CARROTS

Steps:

• Heat oven to 400°.
• Peel the vegetables and halve any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the rosemary leaves from the woody stalks.
• Put the potatoes and carrots into a large pan - you may need to use two - of salted, boiling water on a high heat and bring back to the boil.
• Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes.
• Drain in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side.
• Fluff up the potatoes in the colander by shaking it around a little - it's important to 'chuff them up' like this if you want them to have all those lovely crispy bits when they're cooked.
• Add the olive oil, garlic, and rosemary leaves.
• Put the vegetables into the tray with a good pinch of salt and pepper and stir them around to coat them in the flavours.
• Spread them out evenly into one layer - this is important, as you want them to roast, not steam as they will if you have them all on top of each other
• Cook for approximately 40 minutes or until the vegetables become browned and crispy.

ROSEMARY MASHED POTATOES

Steps:

• Place potatoes in a Dutch oven; add 1 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain., Place potatoes in a large bowl. Add the cream, butter, rosemary, nutmeg, pepper and remaining salt; mash until desired consistency.