Roasted Inca Gold potatoes, carrot, leek, & red onion tray bake

Roasted Inca Gold potatoes, carrot, leek, & red onion tray bake

1 hour

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Ingredients

  • 1kg Inca Gold potatoes
  • 250g baby carrots - peeled
  • 2 parsnips - peeled, cut into batons
  • 1 leek - cut into 6cm lengths
  • 2 large red onions - cut into half, then quarter each half
  • 1 garlic bulb, - cloves separated with skins on
  • 2-3 rosemary sprigs
  • 1/3 cup olive oil
  • Sea salt and ground black pepper

Directions

Preheat oven to 200°C.

Place Inca Gold potatoes in a large saucepan, cover with salted water and bring to the boil, reducing heat and simmer for 6 minutes.

Drain Inca Gold potatoes in a colander, shake to rough up the surfaces and leave to dry out for a few minutes.

Meanwhile, mix together the remaining ingredients, add the Inca Gold potatoes, tossing to coat in oil. Season with salt and pepper.

Place in a large roasting dish in a single layer and roast for 45 minutes, turning after 25 minutes. Roast until golden.

To serve: Delicious served with roast lamb or chicken.

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