Roast potatoes and parsnips

    Crispy roast potatoes and parsnips make a fantastic side dish for almost any occasion. Both King Edward and Maris Piper potatoes are good choices here.

    4 people made this

    Serves: 4 

    • 675g King Edward potatoes, cut into wedges
    • 325g parsnips, peeled and cut into 3cm pieces
    • 2 tablespoons olive oil
    • 1 clove garlic, minced
    • 1 1/2 teaspoons coarse sea salt, or to taste
    • 1/2 teaspoon freshly ground black pepper, or to taste
    • 1 dessertspoon chopped fresh rosemary leaves
    • 2 sprigs fresh thyme

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat the oven to 230 C / Gas 8. Lightly coat a roasting tin with oil or cooking spray.
    2. In a large bowl toss together the potatoes, parsnips, olive oil, garlic, salt, pepper, rosemary and thyme. Spread mixture evenly in tin.
    3. Roast for 20 to 25 minutes, stirring once or twice, until potatoes and parsnips are tender and lightly browned.

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