How to Make Crispy Roast Potatoes and Sticky Parsnips in an Air Fryer! | Good Food
Recipes in this Video
Ingredients
- ●2 lbs baby potatoes
- ●3 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tsp garlic powder
- ●1 tsp dried rosemary
- ●1 tsp dried thyme
Instructions
- 1Preheat your oven to 425°F (220°C).
- 2Wash and scrub the baby potatoes thoroughly, then cut them in half.
- 3In a large bowl, combine the halved potatoes, olive oil, salt, black pepper, garlic powder, rosemary, and thyme. Toss until the potatoes are well coated.
- 4Spread the potatoes in a single layer on a baking sheet, cut side down.
- 5Roast in the preheated oven for 30-35 minutes, or until the potatoes are golden brown and crispy.
- 6Halfway through roasting, flip the potatoes to ensure even cooking.
- 7Once done, remove from the oven and let them cool for a few minutes before serving.
Equipment
Ingredients
- ●4 large parsnips, peeled and cut into sticks
- ●2 tbsp olive oil
- ●2 tbsp honey
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tsp fresh thyme, chopped
- ●1 tbsp balsamic vinegar
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2In a large bowl, combine the parsnip sticks, olive oil, honey, salt, and black pepper. Toss until the parsnips are well coated.
- 3Spread the parsnips in a single layer on a baking sheet lined with parchment paper.
- 4Roast in the preheated oven for 25-30 minutes, or until the parsnips are tender and caramelized, stirring halfway through.
- 5Remove the parsnips from the oven and drizzle with balsamic vinegar and sprinkle with fresh thyme.
- 6Toss gently to combine and return to the oven for an additional 5 minutes.
- 7Once done, remove from the oven and let cool slightly before serving.
Equipment
Ingredients
- ●2 cups bread cubes
- ●1 cup cooked chestnuts, chopped
- ●1/2 cup dried apricots, chopped
- ●1/2 cup onion, diced
- ●1/2 cup celery, diced
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup vegetable broth
- ●1/4 cup butter, melted
- ●1 tsp dried thyme
- ●1 tsp dried sage
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large mixing bowl, combine the bread cubes, chopped chestnuts, and dried apricots.
- 3In a skillet, melt the butter over medium heat. Add the diced onion and celery, and sauté until softened, about 5 minutes.
- 4Add the sautéed onion and celery to the bread mixture, along with the chopped parsley, thyme, sage, salt, and pepper. Mix well.
- 5Pour the vegetable broth over the mixture and stir until the bread is evenly moistened.
- 6Transfer the stuffing mixture to a greased baking dish and spread it out evenly.
- 7Cover the dish with aluminum foil and bake for 25 minutes.
- 8Remove the foil and bake for an additional 15 minutes, or until the top is golden brown.
- 9Remove from the oven and let it cool slightly before serving.
Equipment
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