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Roasty Toasty Potatoes Recipe

Ingredients

How to make it

  • Heat oven to 425 degrees. Peel potatoes, carrot (if using), and parsnip and cut into 1-inch chunks. Put the vegetables in a large bowl and drizzle with about 1 T. olive oil (more or less). With a rubber spatula, stir to coat well. Sprinkle about 1/8 tsp. kosher salt, pepper, granulated garlic, granulated onion, paprika, and just a touch of rosemary over the vegetables (you just want the rosemary to add a subtle flavor and not be very pronounced) and stir to combine. Place all the vegetables in a single layer on a parchment paper lined baking sheet. Bake 25-30 mins, turning once, until vegetables are tender. Serve immediately.

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  • NPMarie 8 years ago
    Gaspesiangal's IMI review:-)
    Roasty Toasty Potatoes
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  • NPMarie 8 years ago
    Love that you included a parsnip! Sounds delish:)
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    " It was excellent "
    gaspesiangal ate it and said...
    I love recipes that call for everyday ingredients but tastes great. I didn't have Penzeys so I used what I had. I didn't have a parsnip, but I will next time because it would have added zing. I did add 4 large carrots and another potato so I upped the oil accordingly. For the spices, I used 1/8 tsp of pepper and 1/4 tsp garlic, onion and paprika. A good pinch of rosemary, rubbed to break it down, finished it off. Great recipe, thanks for sharing.
    Dec. 10.15
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