Crispy Midwest Potatoes and Turnips
Discover the perfect harmony of comfort and crunch with these Crispy Midwest Potatoes and Turnips, a side dish that embodies rustic Midwest flavors with a modern twist. This recipe pairs hearty russet potatoes with earthy turnips, roasted to golden perfection with a blend of olive oil, butter, and spices like smoked paprika, garlic powder, and thyme. The key to their irresistible crispiness lies in the high-heat roasting and careful seasoning, ensuring each bite is bursting with bold flavors and a satisfyingly crunchy texture. Garnished with fresh parsley for a vibrant finish, this 40-minute dish is ideal for pairing with roasted meats, grilled vegetables, or as a standalone snack. Whether you're planning a family dinner or want to elevate your weeknight routine, these crispy roasted potatoes and turnips are sure to become a new favorite.
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Recipe Information
Ingredients
- 4 medium-sized russet potatoes
- 3 medium-sized turnips
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
Peel the russet potatoes and turnips. Cut them into 1-inch cubes and place them in a large mixing bowl.
Drizzle the olive oil over the potatoes and turnips. Add the butter, cut into small pieces, to the bowl.
Sprinkle the garlic powder, onion powder, smoked paprika, dried thyme, kosher salt, and black pepper over the vegetables. Toss well to evenly coat everything with the oil and seasonings.
Spread the seasoned potatoes and turnips evenly on the prepared baking sheet in a single layer for proper roasting.
Bake in the preheated oven for 25 minutes. Remove the baking sheet, stir the vegetables to ensure even browning, and return to the oven for an additional 15 minutes or until golden brown and crispy.
Remove the baking sheet from the oven. Sprinkle the roasted vegetables with freshly chopped parsley for a bright finishing touch.
Serve immediately as a side dish alongside your favorite main course and enjoy!
Nutrition Facts
Calories |
1398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1105 mg | 48% | |
| Total Carbohydrate | 184.0 g | 67% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 23.1 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 266 mg | 20% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4809 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
