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Wha choo need:

Nonstick vegetable oil spray

1 pound small red-skinned potatoes, unpeeled, cut into 1 1/2-inch wedges

2 tablespoons extra-virgin olive oil

1/3 pound crimini mushrooms, halved if large 

3 tablespoons chopped fresh Italian parsley 





Wha choo dooo:

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.



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

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.) 

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

















This recipe provided courtesy of Fresh Abundance!

www.freshabundance.com

509-533-2724