Roasted Potatoes And Mushrooms With Garlic & Parsley
INGREDIENTS
•
Ingredients:
•
For the potatoes:
•
•4 large garlic cloves, smashed
•
•2/3 cup olive oil
•
•1 tsp dry thyme
•
•8 medium small potatoes, washed well, dried and diced
•
•salt and pepper to taste
•
For the mushrooms:
•
•15 medium button (champignon) mushrooms, sliced
•
•3 tbsp olive oil
•
•3 large garlic cloves, minced
•
•salt and pepper to taste
•
•bunch of fresh parsley, finely chopped
•
You will also need:
•
•small bowl
•
•zip bag
•
•large baking sheet
•
•parchment paper
•
•turner
•
•garlic press
•
•non stick skillet
•
Directions:
•
•Pre heat the oven to 475 F
•
•Line a baking sheet with parchment paper and set aside.
•
•In a small bowl mix 4 garlic cloves, smashed, olive oil and dry thyme and combine well.
•
•Place diced potatoes and the olive mix in a zip bag seal then mix well to coat evenly.
•
•Spread potatoes in the prepared baking sheet, then sprinkle salt and pepper to taste (I found a pinch of each works great). Make sure you don’t over crowd the potatoes as they will boil instead of roasting so use a large baking sheet.
•
•Place in the pre heated oven and roast for 25-30 minutes or until the potatoes are a golden brown.
•
•Meanwhile, place sliced mushrooms in a non stick skillet, sprinkle salt and pepper to taste, add 3 tbsp olive oil and saute until the mushrooms are slightly soft and brown and the juice has evaporated, about 7-10 minutes.
•
•Add minced garlic and saute for an additional minute or until the garlic is fragrant.
•
•Turn the heat off and sprinkle chopped fresh parsley. Mix to coat.
•
•Mix cooked mushrooms with roasted potatoes and serve warm or re heat in the oven for a few minutes, if served the next day.
•
Print
•
Roasted Potatoes And Mushrooms
•
Prep Time: 10 minutes
•
Cook Time: 30 minutes
•
Total Time: 40 minutes
•
Roasted Potatoes And Mushrooms
•
Ingredients
•
For the potatoes:
•
•4 large garlic cloves, smashed
•
•2/3 cup olive oil
•
•1 tsp dry thyme
•
•8 medium small potatoes, washed well, dried and diced
•
•salt and pepper to taste
•
For the mushrooms:
•
•15 medium button (champignon) mushrooms, sliced
•
•3 tbsp olive oil
•
•3 large garlic cloves, minced
•
•salt and pepper to taste
•
•bunch of fresh parsley, finely chopped
•
You will also need:
•
•small bowl
•
•zip bag
•
•baking sheet
•
•parchment paper
•
•turner
•
•garlic press
•
•non stick skillet
•
Instructions
•
1.Pre heat the oven to 475 F
•
2.Line a baking sheet with parchment paper and set aside.
•
3.In a small bowl mix 4 garlic cloves, smashed, olive oil and dry thyme and combine well.
•
4.Place diced potatoes and the olive mix in a zip bag seal then mix well to coat evenly.
•
5.Spread potatoes in the prepared baking sheet, then sprinkle salt and pepper to taste (I found a pinch of each works great). Make sure you don't over crowd the potatoes as they will boil instead of roasting so use a large baking sheet.
•
6.Place in the pre heated oven and roast for 25-30 minutes or until the potatoes are a golden brown.
•
7.Meanwhile, place sliced mushrooms in a non stick skillet, sprinkle salt and pepper to taste, add 3 tbsp olive oil and saute until the mushrooms are slightly soft and brown and the juice has evaporated, about 7-10 minutes.
•
8.Add minced garlic and saute for an additional minute or until the garlic is fragrant.
•
9.Turn the heat off and sprinkle chopped fresh parsley. Mix to coat.
•
10.Mix cooked mushrooms with roasted potatoes and serve warm or re heat in the oven for a few minutes, if served the next day.
•
Roasted potatoes and mushrooms
•
Pizza stuffed baked potatoes
•
French style chicken breast
•
Crispy Potato Roast Recipe
•
Most popular recipes
•
Spiced Herb Roasted Sweet Potato Wedges
•
Buttermilk fried chicken recipe
•
French cream puffs
•
Sharing is caring!
•
162
•
Shares
•
144
•
•
4
•
•
9
•
•
•
•
•
•
Comments & Reviews
Just A Pinch Sweepstakes