Fried Potatoes and Parsnips
By Paula Deen
- 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.