Roast potatoes, parsnips and shallots

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
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Prep time
10 mins
Cooking time
1 hour 30 mins
Serves
6

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

  1. Preheat oven to 200°C/gas 6.
  2. Cut any large potatoes in half, and all of the parsnips in half lengthways.
  3. 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.
  4. Drain the potatoes well, then return to the pan and cover. Shake the pan to roughen the edges of the potatoes.
  5. Drain the parsnips and toss them in the flour, chopped thyme and seasoning.
  6. 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.
  7. 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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