Rosemary Roast Spuds & 'Snips Recipe | Abel & Cole
Crispy roasted potatoes with polenta coating and caramelized parsnips, served with rosemary. Perfect for 6-8 people in 85 mins.
Ingredients
- 2kg potatoes
- 500g parsnips
- A handful of rosemary
- 75g polenta
- 1 tbsp olive or rapeseed oil
- Sea salt
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