|Potatoes with Parsnips|
Preheat oven to 425 degrees F
Wash and dry
2-4 (depending on size, if really tiny use 5-6) potatoes per person
If potatoes are much larger than a golf ball, cut in half or quarters, so all pieces are approximately the same size. Immediately brush all sides with:
Place in roasting dish* that has been brushed with olive oil and place the dish 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. If you have a cast iron skillet, use this method. I now do!
Don't forget to serve with slt and pepper!
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
Summer brings tiny new potatoes to the farm stands. These are yummy roasted but a hot oven is not so welcome in summer. Cooking outside is perfect! I cut any larger potatoes in half so all potatoes are approximately the same size and parboil briefly until a knife easily pierces the potatoes. I then dry and toss the potatoes with olive oil. Ed finishes them on the grill with whatever he is grilling, often other veggies.