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Smashed Parsnips and Potatoes with Thyme


1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 pound parsnips, peeled and cut into 1/2-inch pieces
Coarse salt and freshly ground pepper
1 1/2 pounds baby Yukon Gold potatoes, quartered
1 tablespoon plus 1 1/2 teaspoons thyme leaves



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