TOP TIPS on how to make the BEST Roast Potatoes and Carrots

- Par boil the Potatoes but not the Carrots. If the Carrots are really thick, then I parboil them too for the same length of time as the potatoes. - Drain them and let them air dry to get rid of excess moisture. - Remove the Carrots and shake the potatoes in the colander to rough up the edges which helps to create the crunch. - Preheat the Oil so that is super hot. - If you don’t have time to par boil, then cut the Potatoes and Carrots up smaller.  -Roasting at a high temperature is key here to get some gorgeous colour on the carrots and potatoes which adds extra flavour. - It’s best to cut the Carrots in half lengthways so they don’t cook too quickly, otherwise they become wrinkly and soft before they brown. - Spread the Veg into one layer so it roasts rather then steam. There has to be space between the veg.
- Check the Veg from 40 minutes onwards as the Carrots (depending on thickness) may get done sooner. Note - Thawed Frozen carrots do work but they won’t brown as nicely because they hold a lot of water inside. TIP - I use a thick baking tray which retains heat way better than then thin flimsy ones.

How to serve

The best way to serve this is as a side to a lovely roast dinner.

What goes well with Roasted Potatoes and Carrots

Roasted Veg go with all proteins – chicken, lamb, beef, seafood. I especially love serving them with roasts such as Buttermilk Roast Chicken, or The MOST tender Leg of Lamb. However Roasted Veg make a terrific quick side for quick midweek meals too.

Variations

You can add all manner of flavourings to the Vegetables before roasting such as:

20g grated Parmesan A small handful of Panko Breadcrumbs with Parmesan A sprinkling of Semolina 1 tbsp of a Spice Mix of your Choice. Spices such as Cayenne, Smoked Paprika, Cinnamon.

You can also add Herbs and Spices midway, such as:

A sprinkling of Cumin Seeds, Ginger Powder. 1 tsp of dried herbs such as Oregano, Thyme or Parsley. 

Or you can add flavour at the end, such as:

A good squeeze of Lemon. Toasted nuts such as Hazlenuts, Almonds or Pine Nuts. A sprinkling of Parmesan.

Or serve with a Sauce, such as:

A good Gravy Sour Cream Tahini mixed with Lemon, Garlic, Honey and Seasoning. Yoghurt flavoured with Lemon Juice and Zest, Garlic, Oil and Seasoning.

Make Ahead

You can make this 1 to 2 days ahead of time and reheat before dinner. Or roast the Potatoes and Carrots the day before and roast till golden. Pop into a dish, cover and place in the fridge. Keep the tray with the oil covered seperately too. This doesn't need to go in the fridge. On the day of need them, preheat the oven for 10 minutes at 200C/Gm6. Place the tray with the Oil into the oven. Add the potatoes to the tin and roast for 20 - 30 minutes, until dark golden and crisp. To use from the Freezer - After the Potatoes have been parboiled and shaken, add a little Corn flour (3 tbsp to them and 75 ml Veg Oil to them.  Spoon onto a lined tray. Freeze for 2 hours and then transfer to tupperware for up to 3 months. The Carrots can be brought frozen. Cook from frozen at the same temperature for 30 minutes. Then increase the heat to Gas 7/220c and roast for 30 - 35 minutes.