Golden roasted potatoes, parsnips & garlic

Golden roasted potatoes, parsnips & garlic

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(1 ratings)

Prep: 10 mins Cook: 1 hr, 5 mins

Easy

Serves 4
A crispy roast vegetable side dish with a heavy hit of delicious garlic - great for entertaining and simple roast dinners

Nutrition and extra info

Nutrition: per serving

  • kcal338
  • fat12g
  • saturates2g
  • carbs47g
  • sugars8g
  • fibre7g
  • protein7g
  • salt0.1g
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Ingredients

  • 800g smallish potato, small ones left whole, larger ones quartered
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 3 large parsnip, cut into large chunks
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 4 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 garlic bulbs, split into cloves
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

Method

  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.

  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.

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