Crispy Potatoes and Mushrooms with Avocado
Ingredients
Potatoes
- 1 1/2 lb yellow or red baby potatoes
- olive oil (just enough to coat)
- large pinch of ground black pepper
- 1/4 tsp salt
- 1/2 tsp dried oregano
- 1/2 tsp lemon juice
- 1 tsp dried thyme
- 2 cloves garlic, minced
Mushrooms
- 2 pounds (900g) button or cremini mushrooms, washed, trimmed, and quartered
- 1/4 cup (60ml) extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 8 to 12 sprigs thyme or rosemary
- 2 tablespoons chopped parsley, chives, tarragon, or other fresh herbs
Preparation
Potatoes
Preheat oven to 425°F
Wash potatoes and cut into halves
Place in a bowl, toss with salt, thyme, garlic, lemon juice, oregano and pepper
Bake for 25 minutes on a baking sheet lined with parchment paper
Remove from oven, rearrange potatoes and bake for another 5-10 minutes, until they're golden brown and crisp
Mushrooms
Adjust oven rack to center position and preheat oven to 375°F
Toss mushrooms with olive oil and season with salt and pepper
Transfer to a foil-lined rimmed baking sheet and spread into an even layer
Spread thyme or rosemary sprigs on top of mushrooms
Transfer to oven and roast until mushrooms release liquid, about 15 minutes
Return mushrooms to oven and continue roasting until browned but still tender, about 30 minutes longer
Discard thyme or rosemary
Transfer to a bowl and toss with parsley, chives, or tarragon
Serve immediately
