Roast potatoes, parsnips and shallots

Name: Roast potatoes, parsnips and shallots
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 6 servings

This recipe is quick to prepare but is delicious - a perfect way to liven up the roast potatoes in your Christmas dinner.

Roast potatoes, parsnips and shallots with pancetta and bay leaves

Published - 27 Nov 2025

Prep time

10 mins

Cooking time

1 hour 30 mins

Serves

Ingredients

1.5kg potatoes, medium-sized, peeled
900g parsnips, medium-sized, peeled
2 tbsp plain flour
1 tbsp fresh thyme, chopped, plus a few sprigs
6-8 tbsp rapeseed oil
12 shallots, peeled
200g pancetta, roughly chopped
6 whole bay leaves
Sea salt and black pepper

Method

Preheat oven to 200°C/gas 6.
Cut any large potatoes in half, and all of the parsnips in half lengthways.
Cook the potatoes in boiling salted water for eight minutes or until par-boiled. Meanwhile, cook the parsnips in the same way in another pan for four minutes.
Drain the potatoes well, then return to the pan and cover. Shake the pan to roughen the edges of the potatoes.
Drain the parsnips and toss them in the flour, chopped thyme and seasoning.
Pour the rapeseed oil into a large roasting tin and heat in the oven; you need around 1cm of oil in the tin. Add the potatoes and turn them over in the oil using a slotted spoon. Roast uncovered for 15-20 minutes, then remove the tin from the oven and turn the potatoes. Add the parsnips and shallots, and turn them in the oil too. Roast for a further 35-40 minutes, then turn all of the vegetables again. Add the pancetta.
Increase the heat to 220°C/gas 7 for a further 15-20 minutes, adding the thyme sprigs and bay leaves for the final 10 minutes. Sprinkle with a little sea salt and black pepper, and serve immediately.

Our thanks to UK Shallots for providing this recipe.

(Hero image credit: UK Shallots)

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Roast potatoes, parsnips and shallots

Ingredients

Method

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