SOURCE: Jamie oliver



  • 2 kg of large potatoes (suitable for baking or mashing)
  • 6-8 parsnips
  • 6-8 carrots
  • 1 bulb of garlic
  • 3-4 sprigs fresh rosemary
  • Sea salt and pepper
  • Olive oil


Preheat oven to 200 C (390F)

  • Peel Vegetables and cut them lengthways.
  • Break the garlic bulb into cloves and bash them slightly with your hand (do not peel).
  • Pick the rosemary leaves from the stalks.
  • Put the potatoes and carrots into a large pan of boiling salted water and boil for five minutes then add the parsnips and boil for a further four minutes.
  • Drain in a colander and allow to steam dry.
  • Take out carrots and parsnips and fluff the potatoes.
  • Put olive oil into a roasting tray along with the rosemary and garlic.
  • Add the vegetable and salt and pepper and stir around so all the vegetables are coated in olive oil and spread into an even layer on the tray.
  • Put into the preheated oven for about one hour or until golden brown.
  • Serve immediately.

Download PDF here: British Roast Potatoes Tracy Luzuriaga