Herb Roasted Mixed Potatoes and Parsnips
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By Lynette McWilliams
Herb Roasted Mixed Potatoes and Parsnips
8 steps
Prep:12minCook:25min
This recipe would taste great with just white potatoes, but I mix red, white and purple potatoes for a pop of color and nuanced flavor.
Updated at: Thu, 17 Aug 2023 08:00:15 GMT
Nutrition balance score
Great
Glycemic Index
74
High
Glycemic Load
33
High
Nutrition per serving
Calories306.3 kcal (15%)
Total Fat12.8 g (18%)
Carbs44.3 g (17%)
Sugars4.2 g (5%)
Protein5.4 g (11%)
Sodium840.7 mg (42%)
Fiber7 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Muddle all the herbs and spices together in bowl or mortar and pestle, mixing and breaking up the rosemary.
Step 2
Add the mix to the mayonnaise, stirring to distribute throughout. Adjust consistency by adding water until it pours easily but still coats.
Step 3
Wash the potatoes thoroughly and quarter them.
Step 4
Add the potatoes to the mayonnaise mixture and stir till every piece is well coated. Let the potatoes sit for about ten minutes.
Step 5
Preheat the oven to 375° F.
Step 6
Line a baking sheet with parchment paper and put the potatoes on it in a single layer.
Step 7
Bake for 20-25 minutes until well browned
Step 8
Top with fresh cilantro and serve
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