• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Roasted Potatoes and Shiitake Mushrooms

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 3 md Russet potatoes, or
  • Idaho potatoes, cut in 1"
  • -pieces
  • 4 tb Extra virgin olive oil,
  • -divided
  • Salt and pepper
  • 1/4 lb Shiitake mushrooms (discard
  • -stems), 1" pieces
  • 1/4 c Chopped fresh parsley,
  • -flatleaf
  • 2 ts Fresh thyme leaves
  • 1 Clove garlic, or more,
  • -minced
  • 1 tb 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 thin-skinned potatoes. Scrub well.
Serve as side with meat or serve as part of a vegan meal.

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