Roasted Potatoes With Mushrooms

  • Cook Method:
  • Dish Type: Main
  • Temp: 425
  • Prep Time: 30 minute(s)
  • Cook Time: 1.0 hour(s)
  • Servings: 6
  • Tags: no tags


Cooking spray
2 1/2 lb Potatoes (red) , unpeeled, cut into 1.5 inch wedges
5 tbsp Olive oil
1 lb Mushrooms (crimini, aka mini portobello) , halved if large
3 tbsp Parsley , fresh, chopped


  1. Preheat oven to 425°F.

  2. Spray large rimmed baking sheet with nonstick spray.

  3. Combine potatoes and 2 tablespoons oil in large bowl; toss to coat. Transfer potatoes to prepared sheet.

  4. Roast until tender and brown, stirring occasionally, about 45 minutes.

  5. Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat.

  6. Add crimini mushrooms; sauté until brown and tender, about 12 minutes. (Potatoes and mushrooms can be made 2 hours ahead. Let stand separately at room temperature.)

  7. Add potatoes and remaining 1 tablespoon oil to skillet with mushrooms.

  8. Sauté over medium-high heat until potatoes are crisp and heated through, about 6 minutes.

  9. Season to taste with salt and pepper.

  10. Sprinkle with porcini mushroom powder; toss to coat.

  11. Transfer to bowl, sprinkle with parsley, and serve.