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    Home / Sides / side / Oven Roasted Potatoes and Parsnips

    Oven Roasted Potatoes and Parsnips

    Published Jan 19, 2010

    Jump to Recipe Print Recipe

    oven roasted potatoes and a spatula
    Making delicious roasted potatoes is so easy, there is really no excuse for the pale, bland, flaccid wedges you often find when brunching out. The roots are simply cut, tossed with olive oil and salt, and ignored in the oven for an hour until they develop a crunchy crust and soft interior.

    shot of parsnips
    The last time I made these, I had some parsnips leftover from a soup recipe, and threw them in with the potatoes. The result surprised me. Roasted parsnips taste incredibly sweet with a uniquely earthy bite, adding a welcome change from the usual spud suspects (spudspects?). I usually add some fresh rosemary needles and whole cloves of garlic to the mix, but this time I tossed in a bit of curry powder and smoked paprika instead. The spices, staining the roots a warm golden color, melded together to form a deliciously enigmatic seasoning, making them the perfect accompaniment to any number of dishes, from poached eggs to ratatouille to spinach and goat cheese souffle to any meat or fish dish. Serve with a dollop of creme fraiche, sauce gribiche, romesco, or whole milk yogurt flavored with mashed garlic, mint and cilantro.

    close up of potatoes
    Don't leave these cooling on the rack for too long, or you may be surprised when these roots mysteriously disappear, one by one, off the baking sheet without ever making it to the table...

    oven roasted potatoes and parsnips on a plate

    For more side dish recipes:

    • Green Goddess Mashed Potatoes
    • Gluten-Free Stuffing with Leeks & Goat Cheese
    • Roasted Delicata Squash with Miso Butter
    • Cumin and Honey Roasted Carrots, Ricotta, and Gremolata

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this oven roasted potato and parsnip recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    4.8 from 10 votes

    Oven Roasted Potatoes and Parsnips

    Print Recipe Pin Recipe
    Perfect roasties, every time!
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total: 1 hour 10 minutes
    Servings: 4 to 6 servings.

    Ingredients

    • 2 pounds yellow potatoes, cut into 1" chunks
    • 2 pounds parsnips, peeled, cut into 3/4" chunks
    • 1/4 cup olive oil
    • 1 teaspoon salt
    • 1/2 teaspoon curry powder
    • 1/2 teaspoon smoked paprika

    Instructions

    • Toss all the ingredients together in a large bowl. Turn out onto a rimmed baking sheet and spread in an even layer. 
    • Roast in the oven for about 30 minutes or until the bottoms form a golden brown crust. Use a thin, metal spatula to flip the wedges. Continue roasting until the potatoes and parsnips are golden and crusty all over and soft on the inside, another 30 minutes or so.

    Notes

    Nutritional values are based on one of four servings.

    Nutrition

    Calories: 422kcalCarbohydrates: 69gProtein: 8gFat: 14gSaturated Fat: 2gSodium: 627mgPotassium: 1787mgFiber: 16gSugar: 10gVitamin A: 125IUVitamin C: 64.4mgCalcium: 150mgIron: 8.9mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Oven Roasted Potatoes and Parsnips

    Makes 4-6 servings

    2 pounds yellow potatoes, cut into 1" chunks
    2 pounds parsnips, peeled, cut into 3/4" chunks
    1/4 cup olive oil
    1 teaspoon salt
    1/2 teaspoon curry powder
    1/2 teaspoon smoked paprika

    Preheat the oven to 400º with a rack in the lower-center.

    Toss all the ingredients together in a large bowl. Turn out onto a rimmed baking sheet and spread in an even layer. Roast in the oven for about 30 minutes or until the bottoms form a golden brown crust. Use a thin, metal spatula to flip the wedges. Continue roasting until the potatoes and parsnips are golden and crusty all over and soft on the inside, another 30 minutes or so.

    potatoes and parsnips pre oven roasting

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen.

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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Bojon appétit! 

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