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Golden roasted potatoes, parsnips & garlic

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

  • Prep: 10 mins
    Cook: 1 hrs 5 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 338
  • Carbohydrates 47
  • Saturated Fat 2
  • Sugar 8
  • Protein 7
  • Fat 12
  • Fibre 7
  • Salt 0.1

Nutrition per serving

  • Calories 338
  • Carbohydrates 47
  • Saturated Fat 2
  • Sugar 8
  • Protein 7
  • Fat 12
  • Fibre 7
  • Salt 0.1

Ingredients

  • 800g smallish potatoes, small ones left whole, larger ones quartered
  • 3 large parsnips, cut into large chunks
  • 4 tbsp sunflower oil
  • 2 garlic bulbs, split into cloves

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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