|Potatoes with Parsnips|
Preheat oven to 425 degrees F
Wash and dry
2-4 (depending on size, if really tiny use 5-6) Red Bliss potatoes per person
If potatoes are much larger than a golf ball, cut in half. Immediately brush all sides with:
Place in roasting dish that has been brushed with olive oil and place in hot oven; bake ~30 minutes until potatoes are brown.
Note: When my brother makes these he puts the oil in a cast iron skillet, heats the oil and skillet in the oven, then removes the skillet from the oven, adds the potatoes and tosses them with the oil and returns the skillet to the oven.
Before cooking, toss oil-coated potatoes with:
Carrots, cut in 1-inch lengths (this works best with large diameter carrots)
Parsnip(s), cut in 1-inch lengths
Other types of "new", low starch, "waxy" potatoes (small potatoes look best)