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Root Veg Roasties
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Firing up the stove
British-style roasties with a Louisiana twist: potatoes and root vegetables parboiled in crab boil, roughed up in hot fat until shaggy, then roasted hard until glassy-crisp outside and fluffy inside.
Notes
The crab boil seasons the vegetables all the way through, and the shaking creates a rough starchy surface that fries into a crisp shell in the hot fat. Parboil and fluff up to a day ahead; refrigerate uncovered on a sheet pan, then roast from cold, adding about 10 minutes. Don't crowd the pan, or the roasties steam instead of crisping.
RECIPE CARD
Root Veg Roasties
Yield: Serves 8 | Time: 20 min boil, 1 hr roast
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Ingredients
Crab Boil
- 4 qt water
- ¼ cup kosher salt
- 3 tbsp crab boil seasoning (Zatarain's or Louisiana), or 1 tbsp liquid crab boil
- 1 lemon, halved
- 4 garlic cloves, smashed
- 2 bay leaves
Vegetables
- 2 lb russet or Yukon Gold potatoes, peeled and cut into 2 in chunks
- 1 lb carrots, peeled and cut into 2 in batons
- 1 lb parsnips, peeled and cut into 2 in batons
- 1 lb sweet potato or rutabaga, peeled and cut into 2 in chunks
Fluff and Roast
- ½ cup turkey fat, rendered from the roast or skimmed from the stock
- 1 head garlic, cloves separated, skins on
- 3 sprigs rosemary and 6 sprigs thyme
- 1 tsp Creole seasoning
- Flaky salt and chopped parsley, to finish
Instructions
Crab Boil
- Heat the oven to 450°F. Put the fat in a large heavy roasting pan and set it in the oven to get ripping hot.
- Bring the water, salt, crab boil, lemon, garlic and bay leaves to a boil. Taste; it should be spicy and as salty as the sea.
- Add the potatoes and boil 5 minutes. Add the carrots, parsnips and sweet potato and boil 4–5 minutes more, until a knife meets just a little resistance and the potato edges are soft.
- Drain well and let steam dry in the colander for 3–4 minutes.
Fluff
- Tip the vegetables back into the empty pot, add 2 tbsp of the hot fat from the oven, cover and shake hard so the edges rough up into a shaggy, starchy crust. Sprinkle with the Creole seasoning and shake once more.
Roast
- Carefully tip the vegetables into the smoking-hot fat in the pan, turning each piece to coat. Spread them out with space between.
- Roast 25 minutes without touching.
- Turn everything, add the garlic and herbs, and roast 20–30 minutes more, until deep golden, glassy and crackling.
- Drain briefly on a rack, then finish with flaky salt and parsley.
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