Crispy Potatoes and Turnips

Prep Time: 10 minutes

Cooking Time: 1 hr 30 min

Yield: 4 servings

This recipe goes beyond French fries. Roasting rather than frying the potatoes lends flavor without adding excess fat calories.

Ingredients

3 turnips, peeled and cubed

3 russet potatoes, scrubbed and cubed

2 cloves garlic, chopped

4 Tbsp (60mL) olive oil

1 tsp (2g) dried rosemary

Salt and pepper to taste (sea salt if on a corn-free diet*)

Directions

Heat oven to 375°F (190°C). Toss turnips, potatoes and garlic with olive oil until coated and season with rosemary, salt and pepper. Scatter vegetables in a single layer on a cookie sheet and bake about 30 minutes to 1 hour, or until browned yet tender inside. Turn the vegetables occasionally with a spatula or by shaking the pan.

* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.

Nutrition Facts
Calories: 318
Fat: 14g
% fat calories: 38%
Cholesterol: 0mg
Carbohydrate: 46g
Protein: 5g

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The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2003.