Peppy potato recipes

Oven-roasted potatoes & parsnips with curry

Makes 6 to 8 servings

This easy-to-prepare dish takes oven-roasted vegetables one step further with fragrant curry seasoning. (For a variation, substitute other root vegetables for the parsnips.) Cut the vegetables into uniform-sized pieces for even cooking. Good with roasted meats, especially chicken or turkey.

5          large baking potatoes, scrubbed, cut into chunks
5          large parsnips, peeled, cut into chunks
6          large shallots, peeled
1          head garlic, cloves separated but unpeeled
1⁄4       cup (60 mL) extra-virgin olive oil
2          tbsp. (30 mL) curry powder, or to taste
            Freshly ground black pepper, to taste

Preheat oven to 400˚F (200˚C).

Place potatoes, parsnips, shallots and garlic in a large mixing bowl. Add oil, curry powder and pepper; toss until well coated.

Transfer to a roasting pan and roast in oven for 45 to 60 minutes, tossing occasionally, until vegetables are cooked through, crusty and golden brown. Serve hot.