Prep: 25-30 mins (Dependant upon skill and/or the number of kitchen helpers!)
Baking/Roasting: ≤45 mins
Type: Side Dish
Tools: 1 Large pot, vegetable peeler, sharp knife, 2 baking trays/tins, parchment paper/kitchen foil
Would Christmas be the same without some tasty and easily prepared baked/roasted vege?! Nah! Where authentically roasted potatoes might make it to a lot of UK dining tables this Christmas, we have made some healthier ones that everyone can enjoy; ‘Free From’ with a flavourful twist- perfect!
Instead of roasting our potatoes in two inches of oil or goose fat (bleh- no way!), we have coated them in a delicious dressing of rapeseed oil, garlic salt and rosemary! I mean if you’re going to have some ‘baked’ potatoes on Christmas, they’re going to have to be super tasty; a lovely seasoning, slightly crispy skin and fluffy internal texture.
As for our parsnips and carrots, they were seasoned with oil and maple syrup, but we are opting for some cheeky apricot and ginger (or perhaps spiced plum!) chutney on the big day! Yes, whole-roasted veggies that have with minimal prep, that can look quite ‘chefy’ on your plate when served and are absolutely sweet and delicious!
1kg Baby New Potatoes (or your favourite roasting potatoes!)
2 Sprigs Rosemary
2-3 tbsp Rapeseed Oil
1 tsp Garlic Salt
Ground Black Pepper
1-2 tbsp Maple Syrup or Apricot and Ginger or (Spiced Plum!) Chutney
1. Wash and scrub the potatoes. Chop any larger pieces into halves or quarters if necessary. Tip: Having your potatoes roughly the same time will help them cook at the same rate!
2. Place the potatoes into a large pot of cold water over a medium heat. Cover with a lid. Bring to the boil. Allow them to cook for 6-8 mins or until just tender. Tip: This is par-boiling, great for cooking ease!
3. In the meantime, preheat the oven to 200ºC/400ºF. Line two baking trays/tins with some parchment paper or kitchen foil (if necessary).
4. Wash and peel the parsnips. Wash and scrub the carrots. Wash the rosemary, remove its leaves from its stem and roughly chop them. Tip: Save time and bake your root vegetables whole!
5. Drain the potatoes in a colander. Allow them to dry (just slightly). Place them into a large mixing bowl. Pour over 1-2 tbsp of oil. Add 1 tsp of garlic salt. Add the rosemary. Season it with a pinch of salt and a few grinds of black pepper. Toss to coat. Tip: Looking for a really low-fat option? Spray them (and your root vegetables!) with some low-fat cooking oil instead!
6. Place the potatoes into one of the baking trays/tins in a single layer. Try and leave as much space as possible between them. Tip: Overcrowding your pan will cause your vegetables to steam rather than roast!
7. Place the parsnips and carrots onto the other baking tray/tin in a single layer. Pour over 1 tbsp of rapeseed oil and 1-2 tbsp of maple syrup (or chutney). Using your hands, rub and coat the vegetables in the oil and syrup (or chutney). Season it with a few grinds of black pepper.
8. Place the potatoes onto the middle oven shelf and the parsnips and carrots onto the shelf below. Bake/roast the potatoes for 30-40 mins, or until cooked through and lightly browned and crispy; turning/tossing at least once. Bake the parsnips and carrots for 40-45 mins or until tender and lightly browned; turn at least once. Remove.
Refrigerate any leftover veggies in an air-tight and resealable container; reheat (if preferred) and consume within 3-4 days.