Craig's Recipes

Roasted Potatoes and Parsnips

This recipe is derived from a British recipe for potatoes that I came across many years ago, the original used lard, while I use bacon grease.

Ingredients

2 lbs. Yukon Gold potatoes, cut into 1-inch chunks

2 or 3 large parsnips, cut into chunks the same size as the potatoes

1/3 cup bacon grease (lard can be substituted, or olive oil)

Salt, pepper, and granulated garlic to taste

Directions

1. Preheat oven to 400°F.
2. Boil the potatoes and parsnips in salted water for three minutes, then drain.
3. Separate the potatoes from the parsnips.
4. Put bacon grease into a roasting pan and heat it in the oven until melted.
5. Put the potatoes in the pan turning them so they are well coated with the melted bacon grease.
6. Roast for 25 minutes.
7. Remove the pan from the oven and add the parsnips, turning the potatoes and parsnips, so they all are coated in the melted bacon grease.
8. Return the pan to the oven and roast another 20 minutes or so, turning the mixture about half way through. Roast until the potatoes are browned. It is likely that the parsnips will be more darkly browned than the potatoes.

I like these to be quite crispy, but some like them to be a bit more tender and less well-done.