Lunch: Fried Potatoes and Parsnips
Crispy and tasty, these fried veggies go great with steak or a burger
Ingredients
vegetable oil, for frying
4 medium parsnips, peeled and cut into very thin slices
4 large baking potatoes, peeled and cut into very thin slices
fresh parsley, chopped, for garnish
Instructions
In a large Dutch oven, pour the vegetable oil to a depth of 3 inches. Heat over medium heat until the oil reaches 360 °F.
Fry the parsnips and potatoes, in batches, until crispy and browned, for 3 to 4 minutes. Drain on paper towels. Serve with chopped fresh parsley.
Reviews
Add a review for Fried Potatoes and Parsnips
Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
