potatoes and parsnipsrating:
this works equally well for the other root vegetables - carrots, parsnips, swede, celeriac, Jerusalem artichokes, you name it.
peel the potatoes and cut them into appropriately sized chunks. Parboil the vegetables for ten minutes, then drain them through the gap between your pan and its lid and give the pan a good shake. This will give the potatoes and parsnips nice fluffy surfaces. Place them on a non-stick tray, baste generously with olive oil or goose fat and sprinkle with sea salt. If you like garlic, add a few big cloves or even an entire head. You might also want to throw in some sprigs of rosemary and/or thyme. They will emerge thoroughly crispy.
place the tray of vegetables in the oven in which your turkey is roasting at 180C/gas 4 about 40 minutes before the end of its cooking time. When you remove the bird, turn the potatoes and parsnips over, give them a good basting and increase the heat to 200C/gas 6-220C/gas 7. Leave the vegetables to continue roasting for 30 minutes while the turkey rests.