Golden roasted potatoes, parsnips & garlic
- Good Food team
Save recipe
Serves 4
Easy
Prep: 10 mins
Cook: 1 hr and 5 mins
A star rating of 5 out of 5.3 ratingsRate
loading...
A crispy roast vegetable side dish with a heavy hit of delicious garlic - great for entertaining and simple roast dinners
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Classic roast chicken & gravy
A star rating of 4.8 out of 5.199 ratings
Partnered content with Kerrygold
Honey-roast beetroot
A star rating of 4.6 out of 5.52 ratings
Ingredients
Nutrition
Units:
MetricUS
-
800g smallish potato
small ones left whole, larger ones quartered
-
3 large parsnips
cut into large chunks
-
4 tbsp sunflower oil
-
2 garlic
bulbs, split into cloves
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal338
-
fat12g
-
saturates2g
-
carbs47g
-
sugars8g
-
fibre7g
-
protein7g
-
salt0.1g
low
Ad
Method
-
step 1
Heat oven to 200C/180C fan/gas 6. Cook the potatoes and parsnips in a large pan of boiling salted water for 3 mins. Drain, then separate potatoes from parsnips.
-
step 2
Meanwhile, pour the oil into a roasting tin and heat for 5 mins. Coat the potatoes in the hot oil, then roast for 25 mins. Remove from oven, add the parsnips and garlic, then return to the oven and cook for a further 30 mins, giving the tin a shake halfway through.
Recipe from Good Food magazine, February 2012
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.3 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...