If you have someone in your life whose vegetable of choice is the white potato and thinks by eating it he’s getting all the vegetables he needs, this is the recipe for you. It has all the deliciousness that white potato lovers come to expect, with a little added umph of nutrition by the addition of a sweet potato and some parsnips.
Sweet potatoes bring vitamin A, vitamin C, manganese, copper, fiber, folate, and iron. Parsnips are an overshadowed vegetable, but they bring their own nutritional benefits, including potassium, folate, fiber, and vitamin C. Adding these two super stars definitely makes this a healthy potato side dish, and we all know those are sometimes hard to find.
Print
Baked Home Fries Plus
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A delicious side dish that even the pickiest eaters will love
Ingredients
- 1 russet potato, cubed
- 1 sweet potato, cubed
- 3 parsnips, sliced and quartered
- 2 tablespoons coconut oil, melted (if you don’t have coconut oil, you can use olive oil, but the coconut oil is ideal for high-temperature roasting and it has a complementary flavor for the spices used here)
- 1 teaspoon ground cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground cloves
- 1/8 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 450 degrees. Put the potatoes and parsnips in a plastic bag.
Add the melted coconut oil and spices and shake until everything is evenly coated. Spread the vegetables on a baking sheet in an even layer.
Roast in the preheated oven for 20-30 minutes, shaking the pan around and/or stirring the veggies a few times during the time to ensure even roasting.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 178
- Sugar: 5.7g
- Sodium: 165mg
- Fat: 7.7g
- Carbohydrates: 23.5g
- Protein: 2.5g
Meghan, Tim, and I all loved this dish. I think this is one of those recipes even the picky eaters will enjoy.
I have done this with just white potatoes, or just sweet potatoes, but this was my first time combining the two and adding parsnips. This will be my new go-to side dish when I’m craving white potatoes. Let’s face it, we all need white potatoes once in a while.
Oh yum!! I just made these tonight & they were delicious! My husband & I have never been huge sweet potato eaters but we actually preferred the sweet potatoes! Our middle child (daughter-3) gobbled the sweet potatoes up too. She later said she thought they were carrots but whatever haha. I’m sure I’ll be making these again & again with perhaps more or all sweet potato next time. Thank you!! 🙂
I’m glad to hear it! My husband is the same way about sweet potatoes and I don’t understand it–I love them in all forms. 🙂 So happy you guys found a way to enjoy them!
This looks SO good. I love potatoes any which way but the lighter they can be the better. I don’t think fried home fries love me quite as much as I love them 🙂
Yum! Made something similar recently..parsnips are a new favorite of ours!
I love a good root veggie roast, especially when parsnips are in the mix!
im fighting to write this… my husband is trying to shove me off the compueter. argh!
i need to try this with the parsnips! and coconut oil– which i’ve been dying to use! thanks for the recipe!
Sounds like my husband! 🙂
I love homefries. I have never tried to mix them with parsnips, I will have to give it a go:)
Yum! These look good! Can’t wait to give them a try. We love parsnips!