Roasted Red Potatoes with Parsnips

4 Servings | 5-minute Prep Time | 35-minute Cook Time

2 lbs. Red Potatoes, quartered

2 Parsnips, peeled and cut into 1-2 inch disks

2 Tbsp. Fresh Thyme

Salt

Pepper

Olive oil

Preheat oven to 375°F.

Place potatoes and parsnips in a medium saucepan.

Add chicken stock until the potatoes and parsnips are submerged in the liquid, cover the saucepan with a lid.

Parboil in the chicken stock over medium-high heat, until fork tender, about 5 minutes.

Drain and place on a prepared baking sheet.

Season with thyme, olive oil, salt, and pepper.

Arrange the potatoes so that their skins are facing up.

Roast in the oven until the potatoes are golden and their skins are crispy, about 20-30 minutes.

Fleur & Venture