Russian Roasted Potatoes With Mushrooms
photo by Sommer Clary
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
- 1 1⁄2 lbs potatoes, scrubbed and cut into 1 inch chunks
- 1 tablespoon extra virgin olive oil
- 1 lb fresh white mushroom, halved (or quartered if large)
- 6 garlic cloves, skins on
- 4 large shallots, quartered
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- salt, to taste
- pepper, to taste
directions
- Preheat oven to 450 degrees. Toss potatoes and olive oil in a 13x9x2 inch roasting pan and roast uncovered for 20 minutes. Stir in mushrooms, garlic, shallots and herbs and roast for another 20 minutes or until everything is golden brown. Toss and add salt and pepper to taste. Serve immediately.
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Reviews
-
Great taste combo! The herbs and shallots, though rather untypical of Russian cuisine, turns the boring old potatoes-and-mushrooms into a new, interesting dish. Roasting instead of the traditional frying is also a great way of making it healthier.<br/><br/>However, I would adjust two things. Firstly, I think the potatoes should be tossed not only with olive oil, but with salt. I seasoned everything in the end, and (only!) the potatoes were bland. Secondly, the temperature seemed too high to me. By the time I took out the potatoes to add the other ingredients, they were already done. After that I adjusted the temperature to about 190 degrees Celsius (fan-forced) (about 380 F) and extended the additional preparation time to 30 minutes.