Nibblous | potatoes and parsnips

Ingredients

• peel the potatoes and cut them into appropriately sized chunks
• parboil the vegetables for ten minutes
• drain them through the gap between your pan and its lid and give the pan a good shake
• place them on a non-stick tray
• baste generously with olive oil or goose fat
• sprinkle with sea salt
• add a few big cloves or even an entire head of garlic
• throw in some sprigs of rosemary and/or thyme