Rosted Petite Merlot Potato with Sauteed Mushrooms
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
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 .