Roasted Parsnip & Crispy Potato Skins with Coriander & Currants

Serves 6-8

5 medium Désirée potatoes,

scrubbed

⅓ cup extra virgin olive oil 6 parsnips, trimmed and halved

lengthways

1 cup coriander leaves, finely

chopped, plus extra to serve 1 small garlic clove, finely grated 6 cornichons, finely chopped 2 tbsp white wine vinegar

2 tbsp currants

Preheat oven to 200°C (180°C fan forced). Coat potatoes in 1 tablespoon of the oil. Prick all over with a fork. Place on a baking tray; roast for 1 hour.

Meanwhile, cook parsnips in a large saucepan of salted boiling water for 4 minutes, or until just softened. Drain and set aside.

When cool, cut each potato lengthwise into quarters and scoop out the flesh, leaving a 5mm layer of flesh next to the skin. Brush with 1 tablespoon of the oil, then season with sea salt. Place parsnips on a large tray and toss with a tablespoon of oil. Add potato skins to the tray; roast for 30 minutes or until skins are crispy.

Meanwhile, to make a dressing, combine coriander, garlic, cornichons, vinegar and remaining oil.

Serve vegetables topped with currants and coriander, drizzled with dressing.