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  • 8large baking potatoes
    washed, peel left on and cut into 2cm x 4cm chunks
  • 6 tbsp light olive oil
    or sunflower
  • 1 swede
    weighing about 675g/11⁄2lb, peeled and roughly chopped
  • 50g butter
    plus extra for serving

Nutrition: per serving

  • kcal229
  • fat14g
  • saturates4g
  • carbs25g
  • sugars0g
  • fibre3g
  • protein3g
  • salt0.17g
    low
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Method

  • step 1

    The day before you want to serve, preheat the oven to fan oven 200C/conventional 220C/gas 7. Put the potatoes into a pan of lightly salted water, return to the boil and cook for 5 minutes. Drain the potatoes, put them back into the pan and place it back on the heat for a couple of minutes to dry out.

  • step 2

    Meanwhile, pour the oil into a large roasting tin (you may have to use two) and heat it in the oven until smoking hot. Now stir the potatoes into the hot oil and return to the oven to roast, turning occasionally, for 55 minutes.

  • step 3

    Cook the swede in boiling salted water for 50-55 minutes, or until very soft. Drain and add to the roasted potatoes. Roughly mash everything together, keeping quite chunky, then cool, cover and keep in a cool place.

  • step 4

    To serve, preheat the oven to fan 180C/conventional 200C/gas 6. Uncover the potatoes and swede, dot with the butter and put in the oven to reheat for 25-30 minutes, stirring now and again until piping hot. Serve with lots of butter.

Recipe from Good Food magazine, January 2004

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Comments, questions and tips (24)

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Overall rating

A star rating of 4.6 out of 5.18 ratings

lesleyjune

put on rack with water underneath works well

Susan Freeman avatar

Susan Freeman

Regardless of whether or not this is an authentic recipe, it tastes good. Also freezes very well. Had some yesterday evening with sausage and liver casserole. Excellent!

tanscott avatar

tanscott

question

Do you have any tips for chopping hard veg like swedes? Best knife, technique etc? It's a nightmare!

tanscott avatar
tanscott

To answer my own question, I put the whole swede in the pot and took it out when it came to the boil, which helped the knife to stick when chopping. Chefs might have conniptions, but it still tasted good to me!

Alison382

question

When you add the swede to the roasted potatoes, have you drained off the oil first, or do you just mash it all together, oil and all??

goodfoodteam avatar
goodfoodteam

Thanks for your question. Yes you can just mash it all together.

Redtabby28

Eh, please get the recipes correct. Neeps are turnips not swedes.

Johnnyone

Neeps are what Scots, Irish and a lot of Northern English people call turnips - ie the big orange veg. Others call those a swede. The wee white ones - whether you call those a turnip or not - are not part of a 'neeps and tatties' recipe

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