Roasted Potatoes, Parsnips and Red Onion

Simple and fluffy roasted potatoes with sweet baby parsnips and red onions.

When I cook I always, for some reason, attempt to feed the five thousand so the quantities I used gave about 7 or 8 servings…even though I was only cooking for 3 people #standard. Obviously, just adjust the quantities to whatever you need. 🙂

Prep: 15-20 mins

Cooking time: 1½ hours

Serves: 6-8





4-5 large

Baking potatoes


Baby parsnips

4 medium-large

Red onions

4-5 tbsp

Vegetable oil (baking or frying)

1 tbsp

Garlic purée

½ tsp

Dried oregano

½ tsp


½ tsp

Coarse or fine black pepper

1½ tsp




  1. Peel and wash the potatoes and red onions. As baby parsnips are less fibrous than mature ones, there is no need to core them. Just clean and prep them the way you would do with carrots. Roughly chop the potatoes into 2-inch chunks and the red onions into quarters.
  1. Add the vegetables into a large mixing bowl and add the following (amounts shown above):
  • Vegetable oil – enough to evenly coat all the vegetables
  • Garlic purée
  • Paprika – this is non-negotiable!
  • Dried oregano
  • Black pepper – I preferred coarse for this recipe but fine works just as well
  • Salt
  1. Using your hands, massage and mix the herbs and spices into the vegetables until they are all well-coated and the seasonings are all evenly distributed.

The potatoes will need a little longer to cook than the parsnips and red onions – I added the parsnips and red onion to the tray with the “beef” seitan as they both required 1 hour of cooking time and I put the potatoes in a separate baking tray and put it in the oven about 30 minutes earlier.

  1. Place the seasoned potatoes into a baking tray lined with greaseproof paper and fill the tray with vegetable oil up to about ½ centimetre in depth.
  1. Cover the tray with foil making sure the edges are tightly sealed and bake in the oven at 180-200ºc (fan-assisted) for 1 hour*.

*If you haven’t already added the parsnips and red onions to another baking tray, then remove the tray with potatoes from the oven after 30 mins and add them in there. Continue cooking with the tray covered for a further 30 mins

  1. After 1 hour, discard the foil and place the tray back into the oven uncovered and allow to bake for another 30 minutes for the vegetables to crisp up.
  1. Remove from the oven after a total baking time of 1½ hours. Allow to cool and serve.


Looking for accompaniments to this dish? Why don’t you try out these recipes:

6 thoughts on “Roasted Potatoes, Parsnips and Red Onion

  1. Pingback: Sunday Roast Dinner | Zarah's Earth Kitchen

  2. Pingback: Roast “Beef” Seitan | Zarah's Earth Kitchen

  3. Pingback: Buttery Brussels Sprouts | Zarah's Earth Kitchen

  4. Pingback: Giant Yorkshire Puddings | Zarah's Earth Kitchen

  5. Pingback: Maple-glazed Carrots | Zarah's Earth Kitchen

  6. Pingback: Creamy Garlic and Mushroom Sauce | Zarah's Earth Kitchen

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s