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roast potatoes, parsnips and carrots

servings
4 - 6

method

In my eyes, a good roast potato is one of the most important things in cooking. How is it that such a humble little vegetable can make people so happy? Have a go at this recipe – it will give you potatoes that are perfectly crispy on the outside and fluffy in the middle. The principle of parcooking in boiling water, then tossing in flavored oil and roasting until deliciously golden and crisp, is just about the same for any other root veg, particularly parsnips and carrots, so I’ve included these in this recipe too.

The best time to put the vegetables into the oven is about 40 minutes before the meat is ready to come out. While it rests there’ll be more space in the oven and you’ll be able to move the veg up to the top shelf to finish them off to perfection.

To prepare your vegetables
• If you’re cooking these separately and not as with my perfect roast chicken, preheat your oven to 200°C/400°F/gas 6
• 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

To cook your vegetables
• 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
• Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil or carefully spoon a little of the fat from the meat you’re cooking
• Add the 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 flavors
• 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

href="http://www.jamieoliver.com/jme/books/info/ministry-of-food/100011.html">

• from Jamie's Ministry of Food

ingredients

• 1.2kg potatoes
• 6 parsnips
• 6 carrots
• 1 bulb of garlic
• 3 sprigs of fresh rosemary
• sea salt and freshly ground black pepper
• olive oil

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tried this recipe or a similar one? share your tips...

1. by David on Sun 15 Jan 2012 @ 21:34

Last part of the recipe: "• Put them into the preheated oven for about 1 hour, or until golden, crisp, and lovely • Serve immediately, with your roast meat and your gravy."

2. by Tony on Mon 26 Dec 2011 @ 17:33

hi, i dropped the carrots for sweet potatoes for a little thanks giving touch.

3. by BazzyBoo NZ on Sun 18 Dec 2011 @ 23:43

I've always done my roasties like this but I don't know that I can roast them in 40minutes like suggested. I mean I can't.Not even in a fan oven. Takes much, much longer to get them really crispy.As for the fluff I do that in the colander to get the water off the spuds otherwise it doesn't go well with the hot fat.

4. by D on Fri 17 Dec 2010 @ 08:19

how long in the oven?

5. by hobjob on Thu 16 Dec 2010 @ 14:40

ever heard of delia smith?

6. by rico valente on Wed 08 Dec 2010 @ 23:50

C' mon.....!.fluff means to make them a bit "Fluffy" and not smooth like they are normally, so the heat can roast various angles of the potato. You can shake them a bit in the colander or rough them a bit with a fork......as simple as that.......

7. by Eve on Fri 27 Aug 2010 @ 00:52

Hi,

I caan't seem to print out your recipes and I have repeatedly tried. I am able to print out other recipes, but not yours.
Are you familiar with this problem and if so, could you tell me what to do.....

In love with Jamie's ideas and recipes,
Eve

8. by Debbie on Mon 15 Mar 2010 @ 18:21

I read to put the oven at 400, but was confussed by " Put a large roasting tray over a MEDIUM HEAT". Am I to use a skillet on the stove burner to cook the garlic and rosemary and then add the vegetables and transfer to a roasting pan?

9. by danielle on Thu 17 Dec 2009 @ 08:21

looking forward to following this recipe on xmas day!!! having trouble finding your pork stuffing recipe that was on your show last week?? can any1 help x

10. by Theresa on Sun 29 Nov 2009 @ 08:52

Hi guys, by "fluff" Jamie means to be vigarous whle straining the potatos, really throw them around in the collander as this gives them rough edges and a "fluffy" look.

11. by Syl81 on Tue 03 Nov 2009 @ 11:25

Hi,
I'd like to know what it means to 'fluff up' potatoes and how to do it. Seems to be essential in order to get them right, but I'm no native English speaker and I've never heard of this:-)
Thanks!

12. by Syl81 on Mon 02 Nov 2009 @ 14:48

Hi,
I love roast potatoes, but could anyone please let me know what it means to 'fluff up' potatoes and how to do it?
Thanks!!

13. by ben on Sun 11 Oct 2009 @ 14:03

if you like these spuds try his one where you use baslamic vinnegar

14. by anne on Sat 25 Jul 2009 @ 00:08

every time i make roast potatoes they never turn out. last night i had friends come for dinner and i made roast lamb and i made these potatoes...oh my god!! they are just unbelievable, really crunchy on the outside and so soft in the middle. to everyone out there, if i can make these potatoes then anyone can...i really mean it! thanx jamie, legend!!

15. by Mjau on Fri 22 May 2009 @ 08:10

What a delcious dish ! I´ve never tasted better ! Thank you Jamie !

16. by Emma on Sat 18 Apr 2009 @ 00:12

I have never thought of fluffing the potatoes up before - it made such a difference! Thank you!

17. by Liz on Tue 31 Mar 2009 @ 12:56

Absolutely gorgeous! I cooked this with your "perfect roast chicken" recipe and it was the best roast dinner I have ever tasted. I can't wait to cook it again!

18. by Richard Marsden on Sun 22 Mar 2009 @ 22:44

Sen-bloody-sational! How did we ever eat roast vegetables before. I can't believe we haven't realized the error of our ways before now. All hail Jamie, all hail Jamie, all hail Jamie!

19. by stacy*day on Mon 23 Feb 2009 @ 18:35

Delicious! We had a few rutabagas that needed using, so we substituted the parsnips. The result was a delectable sweetness that was a perfect note w/the garlic + rosemary. I don't ever want to eat a rutabaga another way!

20. by Zach on Sun 15 Feb 2009 @ 10:17

Just one question: any reason why we are leaving the garlic unpeeled?...

21. by nicole on Tue 13 Jan 2009 @ 16:40

really great recipes but we live in the caribbean. trinidad and tobago to be exact. im challenging u 2 do something real caribbeany if u know what i mean.

trinigirl

22. by paul on Sat 10 Jan 2009 @ 18:08

strange that so many people had never heard of fluffing up the pots before roasting but great now they know, on a recent holiday in india i cooked a huge pan of roasties [along with some chicken drumsticks roasted with fresh ginger,garlic and bucket full of red hot chillies] and my indian friends went absolutely wild for them,the only downside was they came knocking on the door every day for more!!.

23. by Jeannette on Wed 07 Jan 2009 @ 14:58

translation for Fiona, nr. 15. Nimm einen ganzen Knoblauch und brich die Zähen auseinaner, aber schäle sie nicht, Zerbrich die einzelnen Zähen etwas mit der Faust.
Viel glück!

24. by Olivia on Mon 05 Jan 2009 @ 15:26

Sounds Good

25. by TarjaKira on Thu 01 Jan 2009 @ 11:58

Hi Jamie! To the New Year dinner my daughter roasted vegetables following your recipe and I made a tasty filé beside. Our guests thought they were in heaven! Delicious!!!
We love your food, tasty but easy to cook! Thank´s!

26. by Mike on Wed 31 Dec 2008 @ 00:23

Did the potatoes for christmas with the slow cook lamb. Fantastic result, everybody loved them! Both came out perfectly, best potatoes ever! :).

27. by jamie fenton on Mon 29 Dec 2008 @ 16:33

wow made your pots xmas day they were out of this would and made the gravy to best we have ever had dog loved the pulp in his dinner to thanks again GREAT

28. by miriam on Thu 25 Dec 2008 @ 14:59

Thanks jamie, nuff respec!!!!!!!!!!!!! sumptious

29. by andrew bailey on Wed 24 Dec 2008 @ 19:32

bloody brilliant thanks

30. by billy on Wed 24 Dec 2008 @ 17:25

Jamie said on the show check the roast potatoes after 30/35 minutes and that they would probably need 40 to 45 mins at 200c or 4000f

31. by Ryan on Wed 24 Dec 2008 @ 13:51

hi 5 Jamie!!!!!!!!!!!!!!!!!!!

32. by Tony Holcroft on Wed 24 Dec 2008 @ 13:50

Oyley and Al, I would say about 40-45 minutes is a good guide, but check the color and crispiness for an extra clue.

Moi Moi, you can't really go wrong with King Eddies or Maris Piper for roasters.

Hope this helps.

33. by Ryan on Wed 24 Dec 2008 @ 13:50

hi 5 Jamie!!!!!!!!!!!!!!!!!!!11

34. by Tony Holcroft on Wed 24 Dec 2008 @ 13:49

35. by Grant on Wed 24 Dec 2008 @ 08:54

I'm fairly sure you cook the veg for 40-50 minutes until spuds are golden brown. Test the spuds with a skewer first. Crispy on the outside and soft soft soft in the middle is what you're after.
Just keep an eye on it.

36. by gaz turner on Wed 24 Dec 2008 @ 06:41

great recipe i will be using this on xmas day along with the recipe for the turkey love your show!!! me & the missus curl up on the sofa & watch it every week!! quality!!......for those above the say the cooking times are missing if you read the recipe correctly it tells you ..."The best time to put the vegetables into the oven is about 40 minutes before the meat is ready to come out. While it rests there’ll be more space in the oven and you’ll be able to move the veg up to the top shelf to finish them off to perfection.".!!! :oD........thanks jamie!!

37. by vicky bagngnall on Tue 23 Dec 2008 @ 21:41

Hi Jamie, tahnks for this fab recipe! hopefully all will go smoothly xmas day and they will turn out just as good as yours...thanks so much. P.S your new book is on my christmas list....hope i get it :-)

38. by Fiona on Tue 23 Dec 2008 @ 18:02

Hey Jamie.
I speak German and it is very difficult to understand this recipe.
But I´am vegetarian and I want to try to cook it.I hope my english is not so bad.
I do not understand what you mean with:"Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand"..Can someone translate this for me?
Thank you
Merry Christmas
Fiona

39. by Alison - Canada on Tue 23 Dec 2008 @ 14:04

Thanks for the tip about "chuffing up" the potatoes. Could never understand why mine never got very brown and crispy.

Love your shows and innovating ideas about getting people back into the kitchen. My son watches too and loves your recipes.

40. by aarya on Mon 22 Dec 2008 @ 23:22

tasty and easy. flavors goes well with african dish!!!! sweet potatoes instead of carrots accompanied with spicy goat....heaven!!!! thx j!

41. by oyley on Mon 22 Dec 2008 @ 15:54

this menu/ instructions are incomplete!!!! how long do you put the spuds in oven for?? do you cover with foil??? help

42. by Moi Moi on Sun 21 Dec 2008 @ 23:20

Luvly, simply lurving this recipe, but what were the types of potatoes you recommend as best for roasting?

43. by Al on Sun 21 Dec 2008 @ 18:00

So does this recipe state that you cook the veg for 40 minutes. Am I missing something or is the cooking time not on here?

44. by salina on Sun 21 Dec 2008 @ 15:57

so easy to make yet so tasty!! thats what i love about your recipes....you make it so easy for us all to follow!

45. by Steph on Sun 21 Dec 2008 @ 09:41

Hi, im going to have a go at this Christmas day to go with our turkey. *Fingers crossed for me* Ive made roast veg etc before but its never crispy and veg are always to soft!
Thanks Jamie :)

46. by Mary on Sat 20 Dec 2008 @ 14:51

Hi Jamie,

Bloody marvellous. Thanks. Philip

47. by Shannon Graham on Sat 20 Dec 2008 @ 03:51

Hi Jamie,
Just wanted to say that you are such a great inspiration to me and that you are a wonderful cook, i love to watch your cooking shows. I am 15 and would love to learn to cook like you! :-)
P.S Any chance you will be visiting Australia/Victoria some time soon?
Love Shannon xx

48. by Leila on Sat 20 Dec 2008 @ 01:43

Adorei está receita. Vou prepará-la no Natal.

49. by Lucie on Fri 19 Dec 2008 @ 20:05

Hello from Portugal

We love this dish (as we do most of yours!!) I cook at least 3 of your meals from various books each week. Having lived in Naples and have a great love for Rissotos ( and all Italian food) obviously Jamie's Italy is a big hit in our house. Even the salt cod soup is a must. You should come and stop with us and try some more Portuguese cuisine!!
My daughter absolutely loves the potatoes out of this dish and that is one thing I could never cook before, roast pots, keep going you're FAB.

50. by jone on Mon 15 Dec 2008 @ 18:44

I made this after seeing you do it on TV and damn didn't my kids eat vegetables for the first time without paddling! Brilliant man just come out with a food for kids cookbook will you!?

51. by Patricia Muras on Wed 10 Dec 2008 @ 21:39

Hello from Spain

Delicious and easy (yes so easy), our children like this potatoes a lot.
We have a name to this recipe: Las patatas de Jamie (Jamie´s potatoes).
We buy a rosemary plant to do this.
Thanks a lot, I think that another recipe have lemon peel or any citric

Patri

52. by angelovdef on Mon 08 Dec 2008 @ 21:16

Easy, filling and tasty!

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