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!
Potato & parsnip fries
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PREP TIME
10 min
Makes
4 to 6 servings and 1/2 cup (125 mL) sauce
* PLUS Roasting Time: 20 minutes
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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
- 2.5 g,
- Carbohydrates
- 26.7 g,
- Fat
- 14.2 g,
- Fibre
- 2.8 g,
- Sodium
- 272 mg.
FILED UNDER: Dinner roast side dishes vegetables world cuisine
