5 medium desiree 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.
Coat potatoes in 1 tablespoon of 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; 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; 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.