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Fried Potatoes and Parsnips

By Paula Deen


Difficulty: Easy

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 5


  • for frying vegetable oil
  • 4 medium peeled and cut into very thin slices parsnips
  • 4 large peeled and cut into very thin slices baking potatoes
  • chopped, for garnish fresh parsley


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.