Roast Potatoes and Parsnips

To cook with a roast, place in the oven for the last half hour of the cooking time. When you remove the roast to rest, increase the temperature to 200˚C and cook vegetables until golden (about 15 minutes).

Prep time 10 mins
Cook time
40 mins
Serves 10


  • 10-12 large, floury potatoes, peeled and cut into 3-4cm chunks
  • 6-8 parsnips, peeled and cut into batons about 8-10cm long
  • ¼ cup extra virgin olive oil
  • sprigs of rosemary
  • flaky salt, to taste


  1. Preheat oven to 200°C fanbake. Place potatoes and parsnips in a large pot, cover with lightly salted water and bring to a boil. Reduce heat and simmer for 8 minutes.
  2. Drain thoroughly and divide between 2 large roasting dishes.
  3. Toss 2 tbsp olive oil and a few sprigs of rosemary through each roasting dish, season with a little flaky salt and spread out in a single layer.
  4. Roast until golden brown, crispy and cooked through (about 35-40 minutes).


View a video of Annabel making this recipe in her new TV series Annabel Langbein The Free Range Cook: Through the Seasons at