Wednesday, July 22, 2015

Roasted Potatoes

1 lb of waxy skinned potatoes (red, yukon, white, etc.), cut into small pieces
4 cups of large mushrooms (your choice of variety), sliced
4 cloves of garlic, chopped
1/2-1 bunch fresh parsley (curly or flat), chopped
Olive oil
Salt, pepper, paprika optional

Put the chopped potatoes, mushroom, parsley, and garlic into a mixing bowl.  Add olive oil to coat the mixture, then sprinkle in the seasoning.  Mix well with your hands or your favorite utensils.  

Bake at 450ยบ on a sheet pan or casserole dish covered in parchment until the potatoes are both fork tender and covered in roasty golden goodness.  Stir while baking a few times to keep the veggies from sticking.  This particular batch took about an hour to bake, but the time will vary with your oven and the size of your potatoes.

Make sure to transfer to a serving bowl or container shortly after you take them out of the oven so that you can soak your dish.  Roasting juices are hard to clean off after they've dried.  Also, these are unlikely to burn as long as you keep an eye on them after they start to roast.