Photo: Jennifer Causey"These vegetables are all crispy and golden on the outside and fluffy on the inside," saysMary McCartney, the star ofMary McCartney Serves It Upon discovery+. “The garlic and herbs elevate it and makes the kitchen smell beautiful.“IngredientsIngredient Checklist2 ½ lbs.s Yukon Gold potatoes, peeled and cut into 1-in. pieces3 medium sweet potatoes, peeled and cut into 1-in. pieces2 medium parsnips, trimmed and cut into 1-in. pieces3 tablespoons vegetable oil1 teaspoon flaky sea salt½ teaspoon black pepper4 (5-in.) rosemary sprigs1 large garlic head, cut in half crosswiseDirections1. Preheat oven to 425° with oven racks in upper-third and lower-third positions. While oven preheats, place potatoes, sweet potatoes and parsnips in a large pot of cold salted water. Bring to a boil over high. Reduce heat to medium low; gently simmer until potatoes are fork-tender, about 5 minutes. Drain. Let cool in colander 10 minutes. (If preparing ahead of time, chill potato mixture until you are ready to roast.)2. Pour 1½ tablespoons oil onto each of 2 large rimmed baking sheets. Place baking sheets in preheated oven to heat for 5 minutes.3. Carefully remove baking sheets from oven. Divide potato mixture evenly among baking sheets. Add ½ teaspoon salt, ¼ teaspoon pepper, 2 rosemary sprigs and 1 garlic head half to each baking sheet. Toss to combine, and spread in an even layer.4. Roast in preheated oven until potato mixture is crispy in spots and browned on the outside, about 40 minutes, rotating baking sheets between top and bottom racks halfway through cook time. Remove from oven. Remove and discard rosemary sprigs and garlic halves. Transfer to a large bowl, and serve
Photo: Jennifer Causey
“These vegetables are all crispy and golden on the outside and fluffy on the inside,” saysMary McCartney, the star ofMary McCartney Serves It Upon discovery+. “The garlic and herbs elevate it and makes the kitchen smell beautiful.“IngredientsIngredient Checklist2 ½ lbs.s Yukon Gold potatoes, peeled and cut into 1-in. pieces3 medium sweet potatoes, peeled and cut into 1-in. pieces2 medium parsnips, trimmed and cut into 1-in. pieces3 tablespoons vegetable oil1 teaspoon flaky sea salt½ teaspoon black pepper4 (5-in.) rosemary sprigs1 large garlic head, cut in half crosswiseDirections1. Preheat oven to 425° with oven racks in upper-third and lower-third positions. While oven preheats, place potatoes, sweet potatoes and parsnips in a large pot of cold salted water. Bring to a boil over high. Reduce heat to medium low; gently simmer until potatoes are fork-tender, about 5 minutes. Drain. Let cool in colander 10 minutes. (If preparing ahead of time, chill potato mixture until you are ready to roast.)2. Pour 1½ tablespoons oil onto each of 2 large rimmed baking sheets. Place baking sheets in preheated oven to heat for 5 minutes.3. Carefully remove baking sheets from oven. Divide potato mixture evenly among baking sheets. Add ½ teaspoon salt, ¼ teaspoon pepper, 2 rosemary sprigs and 1 garlic head half to each baking sheet. Toss to combine, and spread in an even layer.4. Roast in preheated oven until potato mixture is crispy in spots and browned on the outside, about 40 minutes, rotating baking sheets between top and bottom racks halfway through cook time. Remove from oven. Remove and discard rosemary sprigs and garlic halves. Transfer to a large bowl, and serve
“These vegetables are all crispy and golden on the outside and fluffy on the inside,” saysMary McCartney, the star ofMary McCartney Serves It Upon discovery+. “The garlic and herbs elevate it and makes the kitchen smell beautiful.”
Ingredients
Ingredient Checklist
Directions
Preheat oven to 425° with oven racks in upper-third and lower-third positions. While oven preheats, place potatoes, sweet potatoes and parsnips in a large pot of cold salted water. Bring to a boil over high. Reduce heat to medium low; gently simmer until potatoes are fork-tender, about 5 minutes. Drain. Let cool in colander 10 minutes. (If preparing ahead of time, chill potato mixture until you are ready to roast.)
Pour 1½ tablespoons oil onto each of 2 large rimmed baking sheets. Place baking sheets in preheated oven to heat for 5 minutes.
Carefully remove baking sheets from oven. Divide potato mixture evenly among baking sheets. Add ½ teaspoon salt, ¼ teaspoon pepper, 2 rosemary sprigs and 1 garlic head half to each baking sheet. Toss to combine, and spread in an even layer.
Roast in preheated oven until potato mixture is crispy in spots and browned on the outside, about 40 minutes, rotating baking sheets between top and bottom racks halfway through cook time. Remove from oven. Remove and discard rosemary sprigs and garlic halves. Transfer to a large bowl, and serve
source: people.com
