Thyme Roast Potatoes and Parsnips
- 1 kg charlotte potatoes or 1 kg baby new potato
- dried thyme
- extra virgin olive oil
- 4 parsnips
- coarse rock salt
- Slice in half to make these potatoes into bite size pieces, or if small enough leave whole.
- Cut the parsnips julienne and slice out the hard core center.
- Place both potatoes and parsnips into a roasting tin and cover all with a generous splash of olive oil.
- Then cover with plenty of thyme and two large dessert spoons of rock salt and rub around until all is coated.
- Cook in a pre-heated oven at 200 for 35 minutes or until golden.
potatoes, thyme, extra virgin olive oil, parsnips, salt
Taken from www.food.com/recipe/thyme-roast-potatoes-and-parsnips-192107 (may not work)