Reviews Add Rating & Review 18 Ratings 5 star values: 4 4 star values: 7 3 star values: 5 2 star values: 2 1 star values: 0
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Gallery Smashed Parsnips and Potatoes with Thyme Credit: Yunhee Kim Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist 1/4 cup extra-virgin olive oil, plus more for drizzling 1/2 pound parsnips, peeled and cut into 1/2-inch pieces Coarse salt and freshly ground pepper 1 1/2 pounds baby Yukon Gold potatoes, quartered 1 tablespoon plus 1 1/2 teaspoons thyme leaves
Cook’s Notes Smashed potatoes and parsnips can be refrigerated for up to 2 days. Warm over low heat, stirring occasionally, before serving.
Gallery Smashed Parsnips and Potatoes with Thyme Credit: Yunhee Kim
Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Gallery
Smashed Parsnips and Potatoes with Thyme Credit: Yunhee Kim
Smashed Parsnips and Potatoes with Thyme
Credit: Yunhee Kim
Smashed Parsnips and Potatoes with Thyme
Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Recipe Summary
prep: 15 mins total: 30 mins
Servings: 4
prep: 15 mins
total: 30 mins
prep:
15 mins
total:
30 mins
Servings: 4
4
Ingredients
Ingredients
- 1/4 cup extra-virgin olive oil, plus more for drizzling 1/2 pound parsnips, peeled and cut into 1/2-inch pieces Coarse salt and freshly ground pepper 1 1/2 pounds baby Yukon Gold potatoes, quartered 1 tablespoon plus 1 1/2 teaspoons thyme leaves
Directions
Heat 1 tablespoon oil in a medium saucepan over medium heat. Cook parsnips with 1/4 teaspoon salt for 5 minutes. Add potatoes and 1 1/2 teaspoons salt; cover with water. Bring to a boil. Reduce heat, and simmer until parsnips and potatoes are very tender but still hold their shape, 12 to 14 minutes.
Drain parsnips and potatoes. Return empty saucepan to high heat, allowing any remaining water to evaporate. Add remaining 3 tablespoons oil and the thyme. Cook until thyme starts to sizzle, about 1 minute. Add parsnips and potatoes, and smash with the back of a wooden spoon until combined but still chunky. Season with salt and pepper. Drizzle with oil.
Cook’s Notes Smashed potatoes and parsnips can be refrigerated for up to 2 days. Warm over low heat, stirring occasionally, before serving.
Cook’s Notes
Smashed potatoes and parsnips can be refrigerated for up to 2 days. Warm over low heat, stirring occasionally, before serving.
Reviews
Add Rating & Review 18 Ratings 5 star values: 4 4 star values: 7 3 star values: 5 2 star values: 2 1 star values: 0
Reviews
Add Rating & Review 18 Ratings 5 star values: 4 4 star values: 7 3 star values: 5 2 star values: 2 1 star values: 0
Add Rating & Review
18 Ratings 5 star values: 4 4 star values: 7 3 star values: 5 2 star values: 2 1 star values: 0
18 Ratings 5 star values: 4 4 star values: 7 3 star values: 5 2 star values: 2 1 star values: 0
18 Ratings 5 star values: 4 4 star values: 7 3 star values: 5 2 star values: 2 1 star values: 0
5 star values: 4 4 star values: 7 3 star values: 5 2 star values: 2 1 star values: 0
All Reviews for Smashed Parsnips and Potatoes with Thyme
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Smashed Parsnips and Potatoes with Thyme
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
