Recipe Ms. Mofet's Roasted Potatoes

msmofet

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Ms. Mofet's Roasted Potatoes

1 (1.5 lb.) Baby red & yellow Potatoes (or of choice) cut in half or quartered
1/2 tsp. Salt
1/2 tsp. Ground Peppercorns
1/2 TBSP. Olive Oil
1 TBSP. Butter, melted
10 oz. Mushrooms - quartered
1 small Onion - sliced

Optional seasonings to taste:
Herbs de Provence - to taste
OR
Fresh Rosemary - chopped (or dried rosemary - crushed)
Fresh Thyme - chopped (or dried thyme - crushed)
Powdered sour cream
Fresh or freeze-dried chives

Fresh parsley - chopped - Sprinkled on finished potatoes

Wash and cut potatoes.
Place potatoes, mushrooms, and onions in a bowl and toss with oil, melted butter, salt, pepper, and optional seasonings of choice, and toss well.
Preheat oven to 450°F.
Place a foil-lined baking sheet in the oven until hot.
Add potatoes, mushrooms, and onions to the pan and spread in a single layer.
Roast potatoes uncovered for 50 minutes or until tender in the center, crisp, and browned, stirring occasionally.

Transfer potatoes to a platter and sprinkle with parsley if desired.

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