Carla Hall's Pan Roast Sweet and Yukon Gold Potatoes, Bermuda Onions, Parsnips, Whole Garlic, and Rosemary

Fennel and Rosemary Roasted Potatoes

skill level

Easy

time

60-120min

servings

cost

Contributed by : Carla Hall

These herb-roasted root vegetables would pair nicely with a hearty meat dish like a crown roast.

things you'll need.

ingredients

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients 3 large Yukon Gold Potatoes (peeled)
2 large Yams or Sweet Potatoes (peeled)
4 large Bermuda Onions (Red Onions)

instructions Preheat the oven to 425 degrees. Peel the yukon gold potatoes and the sweet potatoes, and cut into large chunks. Peel onions and cut into large wedges.
step 2

ingredients 4 large Parsnips (peeled and cut into chunks)
16 Garlic cloves (whole and unpeeled)
1/2 teaspoon Dried Thyme or several fresh sprigs
2 teaspoons whole Fennel Seed
1/2 teaspoon Dried Rosemary or a large fresh sprig
Extra Virgin Olive Oil

instructions Toss potatoes, onions, parsnips, garlic cloves, thyme, fennel seed, rosemary, and olive oil in a roasting pan large enough to hold everything in a single layer. Do not overcrowd the pan.
step 3

ingredients Salt and Pepper to taste

instructions Roast on the top rack of the preheated oven, stirring occasionally until brown and crispy and the potatoes are tender, 45 minutes to an hour. Test the potatoes with a fork to assess the doneness. When done, season to taste with salt and pepper and serve.
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