Fennel and Rosemary Roasted Potatoes
ingredients
ingredients
method
step-by-step directions

Carla Hall's Pan Roast Sweet and Yukon Gold Potatoes, Bermuda Onions, Parsnips, Whole Garlic, and Rosemary

  • 3 large Yukon Gold Potatoes (peeled)
  • 2 large Yams or Sweet Potatoes (peeled)
  • 4 large Bermuda Onions (Red Onions)
  • 4 large Parsnips (peeled and cut into chunks)
  • 16 Garlic cloves (whole and unpeeled)
  • 1/2 teaspoon Dried Thyme or several fresh sprigs
  • 2 teaspoons whole Fennel Seed
  • 1/2 teaspoon Dried Rosemary or a large fresh sprig
  • Extra Virgin Olive Oil
  • Salt and Pepper to taste
step-by-step directions
  • Preheat the oven to 425 degrees. Peel the yukon gold potatoes and the sweet potatoes, and cut into large chunks. Peel onions and cut into large wedges.
  • Toss potatoes, onions, parsnips, garlic cloves, thyme, fennel seed, rosemary, and olive oil in a roasting pan large enough to hold everything in a single layer. Do not overcrowd the pan.
  • Roast on the top rack of the preheated oven, stirring occasionally until brown and crispy and the potatoes are tender, 45 minutes to an hour. Test the potatoes with a fork to assess the doneness. When done, season to taste with salt and pepper and serve.
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