Herb Roasted Potatoes Parsnips

There's something about the smell of rosemary hitting a hot oven that makes everything feel intentional. I learned to make these roasted potatoes and parsnips on a gray October afternoon when my neighbor brought over a bunch of fresh herbs from her garden and refused to leave until we'd used them. What started as a simple side dish became my go-to whenever I needed something that looked effortless but tasted like I'd actually planned ahead. Now I can't imagine a roasted dinner without them.

I made this for my partner's parents on their first visit to our place, and I remember standing at the oven door at the fifteen-minute mark, suddenly panicked that I'd forgotten something crucial. I hadn't. When I pulled out that baking sheet and the potatoes were already turning golden, I felt genuinely proud of a side dish, which was a new experience for me. They asked for the recipe before dessert was even cleared.

Ingredients

• Baby potatoes: Use waxy varieties if you can find them because they hold their shape better and get creamy inside while staying firm. Halving them lets them cook evenly and gives you more surface area for crisping.
• Parsnips: Cut into batons roughly the same thickness as your potato pieces so everything finishes at the same time. If your parsnips are huge, halve them lengthwise first.
• Olive oil: This is where flavor starts, so use something you actually like tasting. I use a decent extra virgin because you're not cooking it past the smoke point.
• Fresh rosemary and thyme: The difference between fresh and dried here is night and day. Fresh herbs give you those aromatic oils that make people ask what smells so good.
• Garlic: Mince it fine so it distributes evenly and gets slightly golden rather than burning into bitter chips.
• Sea salt and black pepper: Season as you toss, not after, so the flavors actually integrate with the oil and coat everything properly.

Instructions

Heat your oven and prep your pan:

Get that oven to 220°C (425°F) and let it sit there while you prep. Use parchment paper because it keeps things from sticking and honestly makes cleanup feel less annoying. The heat needs to be ready to go when your vegetables are.

Toss everything together with intention:

In your biggest bowl, combine the potatoes, parsnips, olive oil, rosemary, thyme, minced garlic, salt, and pepper. Use your hands if you need to, which sounds weird but actually works better because you can make sure every piece gets coated. The oil is your vehicle here, so nothing should look dry.

Spread and roast:

Arrange everything in a single layer on your baking sheet, which forces the heat to hit all sides evenly. After about eighteen minutes, give everything a stir so it roasts evenly and you get caramelization on different surfaces. Watch for that golden-brown moment and don't leave them in past thirty-five minutes unless you enjoy charred edges.

Finish and serve:

Transfer to a serving platter while they're still warm so they stay crispy. A handful of fresh herbs scattered on top isn't just for show; it adds a bright note that balances the richness.

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The moment this dish became more than just food was when my sister brought her kids over for dinner and my nephew, who eats nothing, asked for seconds. He held a crispy potato wedge like it was treasure, and I realized I'd accidentally made something that feels special even when you're just doing the basics right.

The Herb Question

Rosemary and thyme are my defaults, but this is where you get to play around. I've done it with sage and a touch of tarragon, which gives it a completely different personality. The rule I follow is to use herbs you actually like smelling because you're going to be living with that aroma for forty minutes straight.

Making It Your Own

The base recipe is forgiving enough that you can add other roots without worrying. Carrots work beautifully, sweet potatoes if you want something slightly sweet, or even halved Brussels sprouts if you want something with a little snap. I've tossed in cubed beets before and the result was gorgeous and slightly earthy.

Why This Works as a Side Dish

Roasted vegetables are the kind of thing that actually gets better when you're focused on something else, like roasting a chicken or finishing a sauce. It doesn't need your attention, which means you can be present with people instead of stressed in the kitchen. I've also made this when I needed dinner for one and it was deeply satisfying with nothing else.

• If you're prepping ahead, chop everything in the morning and keep it in separate containers so you can assemble fast.
• Leftover roasted potatoes and parsnips make incredible hash for breakfast the next day with a fried egg on top.
• This recipe easily doubles or triples if you're feeding more people, just use extra baking sheets and don't cluster everything together.

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This recipe proved to me that simple ingredients, proper heat, and a little attention to how things are arranged can create something genuinely delicious. Make it when you want to feel like you've got your kitchen under control.

Recipe FAQs

→ What herbs work best with roasted potatoes and parsnips?

Fresh rosemary and thyme complement the earthy flavors well, imparting a fragrant, savory aroma during roasting.

→ How can I achieve extra crispy potatoes and parsnips?

Soaking the potato pieces in cold water for 30 minutes before roasting and patting them dry helps remove starch and improves crispiness.

→ Can I substitute other vegetables for parsnips?

Carrots or sweet potatoes make great alternatives, adding sweetness and texture variety while roasting beautifully alongside potatoes.

→ What temperature and time are recommended for roasting?

Roast at 220°C (425°F) for about 35 minutes, stirring halfway through for even browning and tenderness.

→ How should I season these vegetables?

Olive oil, minced garlic, sea salt, freshly ground black pepper, and fresh herbs provide a balanced, savory flavor.

→ Is this suitable for gluten-free and vegetarian diets?

Yes, it contains no gluten or animal products, making it suitable for both gluten-free and vegetarian diets.