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

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Fennel and Rosemary Roasted Potatoes
skill level
Easy
time
60-120min
servings
6
cost
$
Contributed by :
These herb-roasted root vegetables would pair nicely with a hearty meat dish like a crown roast.
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ingredients
  • 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
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3 large Yukon Gold Potatoes (peeled)
    2 large Yams or Sweet Potatoes (peeled)
    4 large Bermuda Onions (Red Onions)
    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.
  • 2
    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
    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.
  • 3
    Salt and Pepper to taste
    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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