Recipe by Sommer Clary
In traditional Russian cuisine, the foods and ingredients are reflective of the cold, harsh climate. These foods were meant to give as much warmth and energy as possible to survive the winters, so starchy, high carbohydrate foods and high protein/ fat foods became the main components in the cuisine. This is a wonderful recipe that is a favorite dish in the Russian countryside. It is simple yet so full of flavor, and sure to warm you up on a cold Winter's day!
Top Review by MiraM
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.
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.
- 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 See How It's Made
- 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.