I can't believe it.
A whole thread about roasting vegetables, and nothing from me ?
I cut my parsnips attractively, sometimes. And put in a few chunks of fresh garlic cloves Sometimes add parmesan and breadcrumbs as a thin topping, and let them roast too, for a short while before serving.
Potato would be lightly parboiled before roasting.
All done in olive oil .. not extra virgin.
And a bit of salt and pepper/crushed peppercorns.
Occasionally cayenne pepper, if I'm feeling spicy.
Otherwise small amounts thyme. ( or rosemary if it's beef, or tarragon and marjoram if it's chicken )
Boil them in very salty water - seawater salty - until they're nearly falling apart. The salt is there to make the outsides of the spuds dry out (osmosis presumably, or maybe salty water can reach a higher temp?) not to flavour. Don't worry about over salty spuds, just add less/none when roasting. If you can be bothered (I generally can't) boil them with the peelings in the water, then fish 'em out. The peel contains most of the flavour (think of jacket spuds).
Dry them out completely before roasting.
Cut the spuds into lots of different sizes so you get some big fluffy ones and some tiny crispy ones.
quick lazy boy's (& girl's) tip. Doing new pots for dinner? Do some extra. Cut in half when cold & roast them. Do in about 20mins & man are they excellent.
Oh yeah, just to add to my (correct) method, When you'e thrown them all on a baking tray to cook, flip them about individually so that each one is sat on a curved bit, not on a flat bit. Stops them sticking, see?
Cut into big chunks. Parboil in salted water and then drain, Put lid back on pan and shake them about to rough up the edges. In the meantime have your fat in the tin so it's almost smoking. Drop your potatoes in and baste. Twist on some sea salt and get them back in the oven before the fat starts to cool. Half way through cooking time turn them and baste again. You should get fluffy insides and really crispy outsides. For parsnips a nice twist is to roll them in grated parmesan before dropping them in the fat!
Lots of fancifulness, personally, for a daily roast spud;
Do they think we're all jocks?!
Start off by throwing the parsnips in the bin as they're the devils cock.
And goose fat. Really hot. Otherwise they absorb the fat rather than frying.
Open the bag of frozen roast potatoes/parsnips, slather in goose fat and whack them in the oven.
Concentrate on the MEAT, rather than the shitty veg stuff. Sorted.