Thyme Roast Potatoes and Parsnips |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 3 |
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Just a really nice combination that i think works with nearly any main dish. Or try it by itself with just the potatoes some sweet chili dipping sauce and sour cream! Ingredients:
1 kg charlotte potatoes or 1 kg baby new potato |
dried thyme |
extra virgin olive oil |
4 parsnips |
coarse rock salt |
Directions:
1. Slice in half to make these potatoes into bite size pieces, or if small enough leave whole.
2. Cut the parsnips julienne and slice out the hard core center.
3. Place both potatoes and parsnips into a roasting tin and cover all with a generous splash of olive oil.
4. Then cover with plenty of thyme and two large dessert spoons of rock salt and rub around until all is coated.
5. Cook in a pre-heated oven at 200° for 35 minutes or until golden.
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