Bon Appetit/March 2003

Roasted Potatoes with Crimini and Porcini Mushrooms
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
nonstick vegetable oil spray 2-1/2 pounds small red-skinned potatoes, unpeeled, cut into 1-1/2-inch wedges 5 tablespoons extra-virgin olive oil
1 pound crimini mushrooms, halved if large 1/2 ounce dried porcini mushrooms, ground to powder in blender 3 tablespoons chopped fresh Italian parsley



1 Preheat oven to 425 F. Spray large rimmed baking sheet with nonstick spray. Combine potatoes and 2 tablespoons oil in large bowl; toss to coat. Transfer potatoes to prepared sheet. Roast until tender and brown, stirring occasionally, about 45 minutes.
2 Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add crimini mushrooms; saute until brown and tender, about 12 minutes.
3 Add potatoes and remaining 1 tablespoon oil to skillet with mushrooms. Saute over medium-high heat until potatoes are crisp and heated through, about 6 minutes. Season to taste with salt and pepper. Sprinkle with porcini mushroom powder; toss to coat. Transfer to bowl, sprinkle with parsley, and serve.

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