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How to Make Crispy Roast Potatoes and Sticky Parsnips in an Air Fryer! | Good Food

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Recipes in this Video

3 recipes
veganplant-basedgluten-freenut-freesoy-freelow-carb

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

  1. 1Preheat your oven to 425°F (220°C).
  2. 2Wash and scrub the baby potatoes thoroughly, then cut them in half.
  3. 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.
  4. 4Spread the potatoes in a single layer on a baking sheet, cut side down.
  5. 5Roast in the preheated oven for 30-35 minutes, or until the potatoes are golden brown and crispy.
  6. 6Halfway through roasting, flip the potatoes to ensure even cooking.
  7. 7Once done, remove from the oven and let them cool for a few minutes before serving.

Equipment

baking sheetlarge bowlscraper
vegetarianplant-baseddairy-freegluten-freenut-freesoy-freepaleo

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

  1. 1Preheat your oven to 400°F (200°C).
  2. 2In a large bowl, combine the parsnip sticks, olive oil, honey, salt, and black pepper. Toss until the parsnips are well coated.
  3. 3Spread the parsnips in a single layer on a baking sheet lined with parchment paper.
  4. 4Roast in the preheated oven for 25-30 minutes, or until the parsnips are tender and caramelized, stirring halfway through.
  5. 5Remove the parsnips from the oven and drizzle with balsamic vinegar and sprinkle with fresh thyme.
  6. 6Toss gently to combine and return to the oven for an additional 5 minutes.
  7. 7Once done, remove from the oven and let cool slightly before serving.

Equipment

baking sheetparchment papermixing bowl

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

  1. 1Preheat the oven to 350°F (175°C).
  2. 2In a large mixing bowl, combine the bread cubes, chopped chestnuts, and dried apricots.
  3. 3In a skillet, melt the butter over medium heat. Add the diced onion and celery, and sauté until softened, about 5 minutes.
  4. 4Add the sautéed onion and celery to the bread mixture, along with the chopped parsley, thyme, sage, salt, and pepper. Mix well.
  5. 5Pour the vegetable broth over the mixture and stir until the bread is evenly moistened.
  6. 6Transfer the stuffing mixture to a greased baking dish and spread it out evenly.
  7. 7Cover the dish with aluminum foil and bake for 25 minutes.
  8. 8Remove the foil and bake for an additional 15 minutes, or until the top is golden brown.
  9. 9Remove from the oven and let it cool slightly before serving.

Equipment

mixing bowlskilletbaking dishaluminum foil

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