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Rosted Petite Merlot Potato with Sauteed Mushrooms

Brunch, Main Course, Side Dishes | November 17, 2015 | By


Ingredients for the rosted potato :

1 1/2 pounds petite merlot potatoes

1/4 cup good olive oil

2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

10 garlic cloves

2 tablespoons minced fresh rosemary leaves


Ingredients for  sauteed mushrooms:

1lb mushroom any kind  sliced

1 large onion  sliced

4 tbsp oil

salt,pepper for taste

4 eggs



Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven  on 400 F for at 1/2 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.

In the meanwhile heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms and the    onion , salt, and black pepper in the hot oil  until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.

Remove the potatoes from the oven, toss with the sauted mushrooms ,
season to taste, and serve with fried egg. Sprinkle with chives .



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Georgia Bitay