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Recipes

Roasted Potatoes with Crimini and Porcini Mushrooms

By Rick RodgersPhotography by Brian Leatart
Image may contain Supper Dinner Food Meal Lunch Plant and Roast

Recipe information

  • Yield

    6 Servings

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

Need to make a substitution?

Preparation

  1. Step 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.

    Step 2

    Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add crimini mushrooms; sauté until brown and tender, about 12 minutes. DO AHEAD: Potatoes and mushrooms can be made 2 hours ahead. Let stand separately at room temperature.

    Step 3

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

Explore Bon AppétitPotatoVegetableCrimini MushroomMushroomPorcini MushroomRed Skin PotatoEasyWeeknight MealsMainGluten-FreeNut-FreeDairy-FreeVeganVegetarianRoastSautéDinner