Potato & parsnip fries

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10 min


4 to 6 servings and 1/2 cup (125 mL) sauce

* PLUS Roasting Time: 20 minutes
Potato & parsnip fries

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  • 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


  • 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.

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!