Potato & parsnip fries
1
- Prep Time10 min
- Total Time10 min
- Makes4 to 6 servings and 1/2 cup (125 mL) sauce
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Ingredients
4 medium potatoes
1 large parsnip
4 tsp olive oil
2 tsp chopped fresh thyme, or 1/2 tsp dried thyme leaves
1/2 tsp paprika
1/2 tsp salt
6 garlic cloves, unpeeled
1/2 cup mayonnaise
1 tsp chopped fresh thyme
1 tsp lemon zest
Instructions
Position oven rack in top third of oven. Preheat oven to 500F (260C). Lightly oil or spray a large, rimmed baking sheet. Peel potatoes, only if you wish. Cut into french fry-size pieces. Place in a large bowl. Peel parsnip, then slice into similar-size pieces. (Don't worry if end of parsnip is skinny.) Add to potatoes in bowl.
Add oil and seasonings. Toss until evenly coated. Spread out on baking sheet in a single layer. Add unpeeled garlic. Roast on top rack until tender and deep golden, 20 to 25 minutes. You don't need to stir.
Meanwhile, in a small bowl, stir mayonnaise with 1 tsp (5 mL) thyme and lemon peel. When vegetables are done, remove from oven. Squeeze cloves from peels into mayonnaise and mash. Serve alongside fries for dunking.
Nutrition (per serving)
Calories 240, Protein 2.5g, Carbohydrates 26.7g, Fat 14.2g, Fibre 2.8g, Sodium 272mg.
This is our autumn fix for your french-fry craving. Use more parsnips if you love them! Or just go with potatoes. Instead of ketchup, try the roasted garlic mayo for dipping ? it's amazing!
