Ingredients
- 1kg Inca Gold potatoes
- 250g baby carrots - peeled
- 2 parsnips - peeled, cut into batons
- 1 leek - cut into 6cm lengths
- 2 large red onions - cut into half, then quarter each half
- 1 garlic bulb, - cloves separated with skins on
- 2-3 rosemary sprigs
- 1/3 cup olive oil
- Sea salt and ground black pepper
Directions
Preheat oven to 200°C.
Place Inca Gold potatoes in a large saucepan, cover with salted water and bring to the boil, reducing heat and simmer for 6 minutes.
Drain Inca Gold potatoes in a colander, shake to rough up the surfaces and leave to dry out for a few minutes.
Meanwhile, mix together the remaining ingredients, add the Inca Gold potatoes, tossing to coat in oil. Season with salt and pepper.
Place in a large roasting dish in a single layer and roast for 45 minutes, turning after 25 minutes. Roast until golden.
To serve: Delicious served with roast lamb or chicken.