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    Home / Side Dishes

    Oven Roasted Potatoes and Parsnips

    Published Jan 19, 2010

    Jump to Recipe Print Recipe

    Golden, spice-crusted roasted potatoes and parsnips with tender middles made with just 10 minutes of active time! The perfect accompaniment to any breakfast or brunch.

    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.

    potatoes and parsnips pre oven roasting

    The spices stain the roots a warm golden color, melding together to form a deliciously enigmatic seasoning. These are the perfect accompaniment to any number of dishes, from poached eggs to quiche to goat cheese souffle to any meat or fish dish.

    Serve with a dollop of creme fraiche, sauce gribiche, romesco, or spiced garlicky yogurt dip.

    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

    *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.*

    4.89 from 17 votes

    Oven Roasted Potatoes and Parsnips

    Print Recipe Pin Recipe
    Golden, spice-crusted potatoes and parsnips with tender middles made with just 10 minutes of active time! The perfect accompaniment to any breakfast or brunch.
    Alanna Taylor-Tobin
    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
    • ¼ cup olive oil
    • 1 teaspoon salt
    • ½ teaspoon curry powder
    • ½ teaspoon smoked paprika

    Instructions

    • Preheat the oven to 400ºF.
    • Toss all the ingredients together in a large bowl. Turn out onto a rimmed baking sheet and spread into 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!

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Kaye says

      January 15, 2023 at 8:08 am

      What temperature is your oven? You don’t say here

      Reply
      • Alanna Taylor-Tobin says

        January 15, 2023 at 9:55 am

        Thanks for catching that! Copy/paste error when my recipes were copied into recipe cards a couple of years ago. The original text was below the recipe card with the oven temp. But I updated it with all the relevant info now. Thanks again for the note!

        Reply

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    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    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. About →

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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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