Golden Roasted Potatoes Parsnips Garlic Recipes

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GOLDEN ROASTED POTATOES, PARSNIPS & GARLIC



Golden roasted potatoes, parsnips & garlic image

A crispy roast vegetable side dish with a heavy hit of delicious garlic - great for entertaining and simple roast dinners

Provided by Good Food team

Categories     Lunch, Side dish

Time 1h15m

Number Of Ingredients 4

800g smallish potato , small ones left whole, larger ones quartered
3 large parsnips , cut into large chunks
4 tbsp sunflower oil
2 garlic bulbs, split into cloves

Steps:

  • Heat oven to 200C/180C fan/gas 6. Cook the potatoes and parsnips in a large pan of boiling salted water for 3 mins. Drain, then separate potatoes from parsnips.
  • Meanwhile, pour the oil into a roasting tin and heat for 5 mins. Coat the potatoes in the hot oil, then roast for 25 mins. Remove from oven, add the parsnips and garlic, then return to the oven and cook for a further 30 mins, giving the tin a shake halfway through.

Nutrition Facts : Calories 338 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium

ROSEMARY ROASTED POTATOES AND PARSNIPS



Rosemary Roasted Potatoes and Parsnips image

A combination of crispy roasted root vegetables is an essential part of any British roast dinner. I heap them all together on a serving dish and let my guests serve themselves. The vegetables can be prepared and parboiled, then set aside until you're ready to pop them into the oven to roast.

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 8

2 1/2 pounds potatoes, such as Yukon gold, peeled and cut into even chunks
3 medium sweet potatoes, peeled and cut into chunks
2 medium parsnips, trimmed and cut into chunks
Large pinch of flaky sea salt, plus more for the water
3 tablespoons vegetable oil
Freshly ground black pepper, to taste
3 to 4 rosemary sprigs
1 bulb garlic, cut in half crosswise

Steps:

  • Preheat your oven to 350 degrees F (180 degrees C/Gas mark 4).
  • Put the potatoes, sweet potatoes and parsnips into a large pot of cold salted water. Bring to a boil, then turn the heat down to a gentle simmer. Cook for 5 minutes and then drain in a colander. (If you are preparing ahead of time, you can now set the vegetables aside, or keep them in the fridge until you are ready to roast.)
  • Pour the vegetable oil into a large roasting pan and heat it in the oven for 5 minutes. Add the vegetables to the hot oil and toss to coat. Sprinkle with the salt and pepper and add the rosemary sprigs. Carefully toss again.
  • Pop the vegetables in the oven and roast for 30 minutes. Turn the vegetables and add the garlic, then roast until the vegetables are crispy and golden on the outside, about 30 minutes more.

GARLIC ROASTED POTATOES



Garlic Roasted Potatoes image

Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.

Provided by Ina Garten

Categories     side-dish

Time 1h10m

Yield : 8 servings

Number Of Ingredients 6

3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
  • Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

GARLIC ROASTED POTATOES



Garlic Roasted Potatoes image

What could be better than roasted new potatoes with garlic? Yummy!

Provided by It's A New Day

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 45m

Yield 4

Number Of Ingredients 5

1 pound small new potatoes, halved
1 head garlic, cloves separated but not peeled
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Arrange potatoes and garlic cloves in a 9x13-inch pan. Drizzle with oil and sprinkle with salt and pepper.
  • Bake in the preheated oven until potatoes are tender and garlic cloves are soft, 30 to 40 minutes.
  • Remove from the oven. Squeeze garlic cloves to release roasted garlic onto the potatoes; discard garlic skins. Mix potatoes and garlic together.

Nutrition Facts : Calories 168.3 calories, Carbohydrate 24.5 g, Fat 6.9 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 300.1 mg, Sugar 1 g

MASHED POTATOES WITH CARAMELIZED GARLIC AND PARSNIPS



Mashed Potatoes with Caramelized Garlic and Parsnips image

Provided by Melissa Roberts

Categories     Milk/Cream     Garlic     Potato     Side     Roast     Thanksgiving     Vegetarian     Parsnip     Winter     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

3 pounds Yukon Gold potatoes
1 head garlic (3 inches wide)
3 1/2 tablespoons olive oil, divided
1 pound parsnips, peeled, woody cores removed if necessary, and parsnips cut into 1/3-inch pieces
2 cups whole milk
3/4 stick unsalted butter
1/2 teaspoon white pepper
Equipment: a potato ricer or food mill

Steps:

  • Preheat oven to 425°F with racks in upper and lower thirds.
  • Wrap each potato in foil, then prick potatoes through foil several times with a fork. Cut off and discard 1/2 inch from top of garlic head, exposing cloves. Put garlic on a double layer of foil, then drizzle with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt. Twist foil tightly to enclose.
  • Roast potatoes and garlic on rack in upper third of oven until tender, 1 to 1 1/4 hours.
  • About 30 minutes before potatoes and garlic finish roasting, toss parsnips with 1/4 teaspoon salt and remaining 2 1/2 tablespoons oil in a small baking pan. Spread out in an even layer and roast in lower third of oven, stirring once or twice, until tender and golden, about 25 minutes.
  • Unwrap garlic and cool to warm, then squeeze cloves into a large bowl and mash well with a fork. Stir in roasted parsnips.
  • Heat milk, butter, white pepper, and 1 1/4 teaspoons salt in a small saucepan over medium-low heat until butter is melted.
  • While milk mixture heats, unwrap baked potatoes and force through ricer into bowl with garlic and parsnips. (Ricer will catch skins.)
  • Pour in hot milk mixture and gently stir with a large heatproof rubber spatula until combined.

ROASTED POTATOES IN GOLDEN GARLIC SAUCE (TREASURE TROVE #4)



Roasted Potatoes in Golden Garlic Sauce (Treasure Trove #4) image

Yet another from my treasure trove of old recipes newly found. I really cannot even guess where this dish came from, but I know why it was saved among the TrTr. DH views potatoes as a nearly religious requirement of every meal & I view garlic as 1 of God's greatest food gifts to mankind. I hope you will see things our way, try it & enjoy!

Provided by twissis

Categories     Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

6 -8 potatoes (washed, unpeeled & cut into 1-in chunks)
6 tablespoons olive oil
18 -20 garlic cloves (peeled & sliced, about 1/3 cup)
1 tablespoon granulated sugar
1/4 cup balsamic vinegar
2 tablespoons dry white wine
1/3 cup fresh basil (chopped)
ground black pepper
1 tablespoon fresh parsley (chopped)

Steps:

  • Preheat oven to 425°F.
  • Put 3 tbsp olive oil in the bottom of a 9x13 in baking dish & heat in oven for 5 minutes.
  • Add potatoes & toss to coat w/oil. Roast potatoes (turning occ) for 30-35 min or till tender.
  • While potatoes are baking, prepare garlic sauce: In a sml skillet, heat remaining 3 tbsp olive oil & add sliced garlic cloves. Cover & cook over very low heat for 7-10 min or till garlic is tender.
  • Sprinkle w/sugar & stir till garlic is caramelized. Add balsamic vinegar, white wine & basil & simmer for 2 minutes.
  • Spoon sauce over roasted potatoes, sprinkle w/ground black pepper & parsley & serve immediately.

Nutrition Facts : Calories 319, Fat 13.8, SaturatedFat 1.9, Sodium 17.7, Carbohydrate 44.3, Fiber 4.9, Sugar 5.5, Protein 5

ROASTED GARLIC PARMESAN POTATOES RECIPE BY TASTY



Roasted Garlic Parmesan Potatoes Recipe by Tasty image

Here's what you need: russet potatoes, olive oil, salt, pepper, garlic powder, italian seasoning, paprika, parmesan cheese, fresh parsley

Provided by Robin Broadfoot

Categories     Sides

Yield 4 servings

Number Of Ingredients 9

3 russet potatoes, sliced
4 tablespoons olive oil
salt, to taste
pepper, to taste
2 teaspoons garlic powder
2 teaspoons italian seasoning
1 teaspoon paprika
½ cup parmesan cheese, shredded
fresh parsley, chopped

Steps:

  • Preheat the oven to 400˚F (200˚C).
  • Cut potatoes in half, then slice.
  • Place the potatoes in a large bowl. Drizzle olive oil and toss to coat.
  • In a small bowl, mix salt, garlic powder, Italian seasoning, and paprika.
  • Sprinkle seasoning on potatoes and toss to coat.
  • Spread the potatoes on a baking sheet.
  • Bake for 30 minutes.
  • Remove from the oven, sprinkle with parmesan and pepper.
  • Bake for an additional 20 minutes.
  • Sprinkle potatoes with fresh parsley and serve while hot.
  • Enjoy!

Nutrition Facts : Calories 350 calories, Carbohydrate 42 grams, Fat 16 grams, Fiber 4 grams, Protein 8 grams, Sugar 2 grams

GOLDEN MASHED POTATOES WITH PARSNIPS AND PARSLEY



Golden Mashed Potatoes with Parsnips and Parsley image

Categories     Potato     Side     Thanksgiving     Parsnip     Fall     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 10

1 1/2 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
1 pound parsnips, peeled, cut into 1 1/2-inch pieces
3 ounces trimmed parsley root (about 3 medium), peeled, but into 1-inch pieces (optional)
1 large garlic clove, halved
3 cups (or more) water
1 14 1/2-ounce can low-salt chicken broth
1/4 cup whipping cream
2 tablespoons (1/4 stick) butter
2 tablespoons minced fresh parsley or parsley root tops
Additional minced fresh parsley

Steps:

  • Combine potatoes, parsnips, parsley root, if using, and garlic in heavy large saucepan. Add 3 cups water and broth; if necessary, add additional water to cover by 1 inch. Boil uncovered until vegetables are tender, about 25 minutes. Drain vegetables, reserving liquid.
  • Return vegetables to pot. Add cream and butter. Set over low heat; mash until mixture is smooth; and fluffy, adding enough reserved cooking liquid to thin to desired consistency. Mix in 2 tablespoons parsley. (Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring.) Transfer to bowl. Top with additional parsley.

GARLIC AND PARSLEY SEASONED POTATOES



Garlic and Parsley Seasoned Potatoes image

Garlic and parsley seasoned potatoes.

Provided by Allissa Cogswell

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h

Yield 8

Number Of Ingredients 6

3 pounds small red potatoes
¼ cup olive oil
2 tablespoons minced fresh garlic
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced fresh parsley

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Cut the potatoes in half or quarters and place in a bowl with olive oil, garlic, salt, and pepper; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into one layer.
  • Roast in the preheated oven until browned and crisp, 45 minutes to 1 hour. Flip twice with a spatula during cooking in order to ensure even browning.
  • Remove the potatoes from the oven, toss with parsley, adjust seasonings if needed, and serve hot.

Nutrition Facts : Calories 181 calories, Carbohydrate 27.6 g, Fat 7 g, Fiber 3 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 371.1 mg, Sugar 1.7 g

PARSNIP-POTATO-AND-ROASTED-GARLIC PUREE



Parsnip-Potato-and-Roasted-Garlic Puree image

Provided by Molly O'Neill

Categories     dinner, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

4 large parsnips, peeled and cut into 1/2-inch thick rounds
2 large baking potatoes, peeled and cut into 1/2-inch cubes
10 large cloves roasted garlic, peeled
1/2 cup low-fat milk
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • Place the parsnips in a large saucepan and cover with water. Place over medium-high heat and bring to a boil. Reduce heat and simmer for 5 minutes. Add the potatoes and cook until parsnips and potatoes are soft, about 15 minutes. Drain well and pass the vegetables through a ricer into a medium-size bowl.
  • Stir the roasted garlic and the milk into the puree until well combined. Add the salt and pepper to taste. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 0 grams, Carbohydrate 67 grams, Fat 1 gram, Fiber 10 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 888 milligrams, Sugar 10 grams

GARLIC MASHED POTATOES AND PARSNIPS



Garlic Mashed Potatoes and Parsnips image

My kids love the taste of garlic, they also love mashed potatoes! I decided to give this a try and added a couple of parsnips in with the potatoes. I shouldn't have done this now because my boys want this for every meal!

Provided by Witch Doctor

Categories     Potato

Time 1h55m

Yield 14 serving(s)

Number Of Ingredients 8

9 medium baking potatoes, such as russet (3 pounds)
1 1/2 lbs parsnips
1 bulb of garlic, unpeeled
2 teaspoons olive oil
3/4 cup milk
1/2 cup butter (NOT margarine)
3/4 teaspoon salt
1/8 teaspoon fresh ground pepper

Steps:

  • Peel potatoes and parsnips; cut into 1/2 inch chunks. Cook in a Dutch oven or large saucepan in boiling salted water until tender, about 25 to 30 minutes. Drain.
  • Meanwhile, preheat oven to 350 degrees F.
  • Cut about 1/2 inch off tip of garlic head, and discard. Place garlic bulb in a custard cup. Drizzle with olive oil. Cover with foil and bake in the preheated oven for 20 minutes or until tender when pierced with the tip of a sharp knife. Let cool. Squeeze garlic pulp out of the peels. mash with a fork, and set aside.
  • Press the potatoes and parsnips through a potato ricer or food mill (or mash with a potato masher), and return them to the Dutch oven.
  • Heat milk and butter in a small saucepan just until boiling. Stir into the potato mixture. Stir in the mashed garlic, the 3/4 tsp salt, and the 1/8 tsp pepper. heat through. Season to taste with additional salt and pepper. Serve immediately.

Nutrition Facts : Calories 188, Fat 7.9, SaturatedFat 4.6, Cholesterol 19.3, Sodium 197.6, Carbohydrate 27.7, Fiber 4, Sugar 3.1, Protein 2.9

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CREAMY GARLIC ROASTED PARSNIP PUREE RECIPE - WHOLE FOOD BELLIES
2019-08-09 Preheat the oven to 180C/350F. Combine the parsnip chunks and garlic with the olive oil and toss to combine. Add a sprinkle of salt and pepper and add to a prepared baking sheet. Pop into the preheated oven and roast for 25 minutes, or …
From wholefoodbellies.com
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ROASTED SWEET POTATOES AND PARSNIP WITH GARLIC ROSEMARY GLAZE
Preheat oven to 400 degrees Fahrenheit. Place sweet potato and parsnip in large bowl. Mix oil, sweetener, garlic and spices. Pour over veggies and toss to coat. Line a cookie sheet with parchment paper. Spread out chunks in single layer and bake for …
From kosher.com
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CRISPY GARLIC ROASTED POTATOES - ERREN'S KITCHEN
2019-12-23 Preheat oven to 375 f/190c. In a small bowl, combine butter and oil. Brush the bottom of a round Large baking dish with some of the butter/oil mixture. Arrange potato slices around the dish slightly overlapping slightly. Wedge …
From errenskitchen.com
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FIRE-ROASTED PARSNIPS AND SWEET POTATOES RECIPE
Recipe Steps. 1: Set up your grill for indirect grilling and heat to medium-high as directed in the recipe above. 2: Trim and peel the parsnips and cut in half crosswise. Cut the thicker ends lengthwise into halves or quarters so all the pieces are about the same size. If desired, peel the sweet potatoes. Slice each potato lengthwise into wedges.
From barbecuebible.com
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CHEESY GARLIC ROASTED POTATOES RECIPE — EATWELL101
2020-08-02 Pour melted butter on top of potatoes and brush to coat between the squares. 4. In a shallow plate or bowl, combine parmesan, black pepper, minced garlic, paprika, salt and Italian seasoning. Sprinkle the mixture over the potatoes and between the squares to coat them completely. Arrange prepared potatoes evenly on a baking sheet.
From eatwell101.com
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Top Asked Questions

How do you cook roast potatoes and parsnips?
A crispy roast vegetable side dish with a heavy hit of delicious garlic - great for entertaining and simple roast dinners Heat oven to 200C/180C fan/gas 6. Cook the potatoes and parsnips in a large pan of boiling salted water for 3 mins. Drain, then separate potatoes from parsnips. Meanwhile, pour the oil into a roasting tin and heat for 5 mins.
How to cook turnips and parsnips?
Remove from heat and drain turnips using a colander. Place turnips in a large bowl and toss with olive oil, garlic, rosemary, and salt to taste. Place in a single layer on a prepared baking sheet and bake in a preheated oven at 400 degrees for 30-40 minutes or until golden. Roasted Turnips With Parsnips.
What is the best way to cook carrots parsnips and onions?
Peel the carrots parsnips, potatoes and onions. Cut them into planks or slices that are roughly equal in size and thickness. Transfer the veggies to a large sheet pan. Drizzle the olive oil over the root vegetables and add the chopped herbs, salt, pepper and crushed red pepper flakes, if using.
What do you do with parsnip roots?
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. The last time I made these, I had some parsnips leftover from a soup recipe, and threw them in with the potatoes.

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