Recipe - Roasted Potatoes And Shiitake Mushrooms

3 md Russet potatoes, or
Idaho potatoes, cut in 1"
pieces
4 tablespoon Extra virgin olive oil,
divided
Salt and pepper
One fourth pound Shiitake mushrooms (discard
stems), 1" pieces
One fourth cup Chopped fresh parsley,
flatleaf
2 teaspoon Fresh thyme leaves
1 Clove garlic, or more,
minced
1 tablespoon Raspberry vinegar, optional

Prep 20 | Cook 40 45 | Serve 4 | 256 cals; 13.9 g fat (45.5% cff)

Preheat oven 400F. Combine potatoes, 3 Tablespoons of oil, salt and pepper
in a bowl; toss to coat. Spread in a single layer on a nonstick baking
sheet. Add mushrooms to bowl. Add remaining tablespoon oil and a little
more salt and pepper; toss to coat. Set aside. Roast potatoes until golden
and crisp on one side; about 25 min. Turn with care and add mushrooms. Stir
to combine. Bake until mushrooms are tender and potatoes are crisp, 15 to
20 minutes. Chop parsley, thyme, garlic together. Sprinkle over the
potatoes and mushroom and toss to blend. Drizzle with a fruity vinegar of
choice (optional). Toss and serve. Vary: Cilantro or a combination of
parsley and cilantro. Jalapeno jelly instead of optional vinegar. Pinch of
red pepper flakes. Double the garlic. Instead of thyme, try rosemary, or
oregano, or chives. Tip: No need to peel thinskinned potatoes. Scrub well.
Serve as side with meat or serve as part of a vegan meal.

For McRecipe Thu, 3 Ap 97 (phannema@wizard.ucr.edu)

Recipe by: Marie Simmons (1996) Fresh & Fast [Chapters 1881527956]
Posted to MCRecipe Digest V1 #552 by PATh phannema@wizard.ucr.edu on Apr
05, 1997