Updated 30 May 2026 by Linda Garrould. A Christmas Countdown family favourite.
For crisp roast potatoes and parsnips, parboil them, rough up the edges, then roast in very hot fat at 200C in a single layer for 45 to 55 minutes. The most common reason they go soft rather than crunchy is a crowded tray, so give them room.
How to Roast Potatoes and Parsnips
Serves: 6-8 | Prep: 15 mins | Cook: 1 hour
Ingredients
- 1.5kg floury potatoes (Maris Piper or King Edward), peeled and halved
- 1kg parsnips, peeled and quartered lengthways (cut out any woody cores)
- 4-6 tbsp goose fat, duck fat or vegetable oil
- 1 tbsp semolina or plain flour (optional, for extra crunch)
- Salt and freshly ground black pepper
- A few sprigs of rosemary or thyme (optional)
Method
- Heat the oven to 200C (180C fan, Gas 6). Put the fat or oil into one or two large, shallow roasting trays and place in the oven to get really hot.
- Put the potatoes into a large pan of cold salted water, bring to the boil and parboil for 8 minutes. Add the parsnips for the last 3 minutes.
- Drain well, then return to the pan and shake firmly to rough up the edges. This is what makes them crisp. For extra crunch, scatter over the semolina or flour and shake again.
- Carefully tip the potatoes and parsnips into the hot fat and turn to coat. Spread out in a single layer so they are not crowded, using two trays if needed.
- Season, add the herbs if using, and roast for 45 to 55 minutes, turning once or twice, until deep golden and crisp.
My best Christmas tip: measure your oven and buy the right trays
When you are cooking for a houseful at Christmas it is easy to run out of oven space. Over the years I noticed I was using two narrow trays across two shelves for my roast potatoes, which crowded the oven and left no room for everything else. The fix is simple: measure the width of your oven shelf and buy baking trays that use the full width. One big tray with shallow sides, rather than two small deep ones, browns and crisps roast vegetables far better in a fan oven, and frees up a whole shelf. It is worth doing a dry run with your trays a week or so before the big day.
Kit that helps. A wide, shallow large baking tray and a sturdy roasting tin that fills the width of your oven shelf make all the difference for crisp roast potatoes and parsnips and for using your oven space well.
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Parboil or not?
Parboiling then roughing up the edges gives you the crispiest results and is well worth the few extra minutes. If you are short of time you can roast them raw, but allow a little longer in the oven and accept a softer finish. The semolina trick, shaking a spoonful over the roughed-up potatoes, gives a wonderfully craggy, crunchy crust.
Get ahead on the day
You can peel and parboil the potatoes and parsnips the day before, then keep them covered in the fridge ready to tip into hot fat. You can even part-roast them for 30 minutes in the morning and finish them off while the turkey rests. Roast vegetables are very forgiving, which makes them perfect for a busy kitchen.
Roast potatoes and parsnips FAQs
What is the best fat for roast potatoes?
Goose or duck fat gives the richest flavour and crispest finish, but vegetable oil works well too. Heat the fat in the tray until shimmering before adding the vegetables.
Why are my roast potatoes not crispy?
Usually the tray is too crowded, the fat was not hot enough, or the edges were not roughed up after parboiling. Give them space and start with hot fat.
Can you roast potatoes and parsnips together?
Yes, but potatoes need a slightly longer head start, so parboil the potatoes for 8 minutes and add the parsnips for the final 3 minutes.
Can I prepare roast potatoes the day before?
Yes. Peel and parboil a day ahead, keep covered in the fridge, then roast in hot fat on the day.
Plan the rest of the meal with our Christmas to-do lists and turn your trimmings into more meals with our leftover turkey recipes.
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