prep 0:15 total 0:55
GRATIN TOPPING (OPTIONAL)
Cut each potato into eighths and place in large bowl. Add butter, rosemary, thyme, sage, salt and pepper and toss to combine. Scrape onto large parchment paper lined baking sheet. Cut tip of each head of garlic off to expose cloves and place cut side down onto baking sheet. Roast in preheated 425°F (220°C) oven for about 50 minutes or until potatoes are golden and tender. Meanwhile, in saucepan or microwave bring cream and parsley to a gentle boil.
Roasting vegetables brings out their natural sweetness and adding cream helps to bring out their rich texture. Prepare the dish ahead and reheat in the oven while your turkey is resting.
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