Twelve Days of Irish Recipes: Gemma and Vicky's Veggies - Part 2
Written by Ciaran on Dec. 06, 2025 | 0 Comments
We're sharing one of our own recipes each day as part of our 12 Days of Christmas offers, inspired by that traditional carol and the funny Irish version, Christmas Countdown.
From Christmas morning breakfast through to after dinner drinks, the My Irish Jeweler team are sharing their recipes that make the season bright (and tasty).
The most important Trimmings
Veggies play such an essential part in Christmas dinner here in Ireland, so we really had to give Gemma and Vicky a part two, so they could share a few more seasonal recipes. I will give you a beat to guess what Gemma chose to share next… ready? Did you guess potato? Well, you would be right!
Gemma’s Roast Potatoes (serves 7 to 8)
Photo Credit: G. Butler
Below is Gemma’s recipe for crispy, fluffy, salty roasties, one of her favorite ways to eat potato, right up there with chips from Howth! If I am being honest, roasties are one of my favorite parts of Christmas dinner too! We have them for dinner pretty much every Sunday, but they lose none of their appeal sitting alongside the rest of the Christmas dinner trimmings. I will always fit in one more small roastie!
Ingredients
- 5 kg of Peeled Potatoes - there are killings over which variety is best. Gemma uses Maris Pipers but is equally happy with a rooster!
- Salt
- A generous pour of olive oil or whatever fat you fancy cooking with. Goose fat is traditional, but the olive oil gives a lighter, crispy finish that I prefer. Don't come for me, Traditionalists!
Method
- Heat the oven to 220 °C.
- Cut your peeled potatoes into halves or quarters, depending on the size of your spuds. You want them small enough to have some nice fluffy bits on the inside, but not too big! I aim for three good-sized bites per piece when I am making them.
- Put the peeled potato pieces in a large pot, cover with water, add a little salt, and bring to a low boil.
- Cover the base of a large baking tray with olive oil or your preferred oil, then place it in the heated oven to warm.
- Cook the potatoes for 10 to 15 minutes, depending on the size of your chunks. You want them to be a little soft on the outside, but not falling apart!
- Drain and leave them covered in the pot to fluff up and dry out. Give them a good shake in the pot to fluff them up even more - this is how they get crispy!
- Take the heated oil out of the oven and CAREFULLY add the fluffed-up potatoes to the tray with hot oil. Take care as the oil can splash. Gemma was also at pains to tell me that every last bit of potato goes in, even the little scraps, as these become the coveted “crispy bits” that people fight over at dinner!
- Roast the potatoes (and the crispy bits) in the oven until golden brown, turning occasionally to ensure they are lovely and crispy on all sides. This usually takes 30 - 40 minutes.
- Halfway through cooking, you can add a few sprigs of fresh rosemary, thyme, or garlic cloves if you want to get a little fancy. When they are finished, take them out and sprinkle with salt to taste.
Vicky’s Parmesan Roast Potato and Parsnip
And again, because we love a spud, here is another recipe for roast potatoes from Vicky. This time with the addition of parmesan and parsnips. My mouth is watering just reading it.
Vicky is able to read even the most illegible scrawl. One of her many talents. Ironic given how beautiful her own handwriting is!
Photo Credit: V. Lowsley
I haven’t had the pleasure of trying Vicky’s cheesy sprouts but imagine that this is a match made in heaven. Her immaculately hand-written recipe is below.
What's Next?
Check back in with us tomorrow for Day 7 of our Twelve Days of Irish Christmas, or open door number 6 of our 12 Days of Christmas offers! And, of course, if you need any help selecting a gift for yourself or a loved one, please do get in touch.
Get In Touch
Have a question or something you're not entirely sure about when browsing our pieces? Please reach out. You can send us a note or give us a call—the Dublin workshop is here to make sure that you have a perfect experience from start to finish with My Irish Jeweler.
Follow us on Facebook and Instagram, to see what's new and upcoming. Join our Email list for early offers and special features.
Ciaran
My Irish Jeweler
Born in Co. Antrim and reared in Dublin, I was fascinated with Gaelic culture from an early age. I suppose it's not surprising given my mother inherited a grá for the Irish language from my grandfather, an Irish school headmaster. And that grá continues! My brother and sister are now Gaelic teachers here in Ireland, my niece is an award winning Irish dancer, and I proudly work to share Irish culture through our Irish and Celtic Jewelry at My Irish Jeweler!
I love researching and reading about the history of Irish design. It's at the core of what we do here at My Irish Jeweler. I find much of it so interesting that I have to share what I find. I hope you enjoy it!
Comments
Ask Gemma
