Saturday, February 13, 2016

Roasted Tiny Potatoes And 
Mushrooms With Rosemary

Serves 4. 
1 1/2 lbs. small potatoes (all red or a variety), unpeeled, quartered 1 T. olive oil
Salt and pepper to taste
2 T. unsalted butter

1-10 oz. bags sliced crimini mushrooms
1 1/2 tsp. minced fresh rosemary
1 T. chopped fresh chives or Italian parsley

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Combine potatoes and olive oil in large bowl; toss to coat. Transfer potatoes to prepared sheet and sprinkle with salt and pepper. Roast until tender and brown, stirring occasionally, about 25 minutes.

2. Meanwhile, melt butter in heavy large skillet over medium-high heat. Add crimini mushrooms and rosemary; sprinkle lightly with salt and sauté until brown and tender and most liquid has evaporated, about 12 minutes.

3. Add hot potatoes to skillet with mushrooms. Sauté over medium-high heat until mixture is heated through, about 5 minutes. Season to taste with salt and pepper. Serve sprinkled with parsley. 

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