Recipe courtesy of Paula Deen
Fried Potatoes and Parsnips
Total:
40 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
40 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

In a large Dutch oven, pour the vegetable oil to a depth of 3 inches. Heat over medium heat until the oil reaches 360 degrees 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.

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