Everything you’ll need to make these oven roasted potatoes and mushrooms

  • 1 kg potatoes
  • 700 g white mushrooms
  • 1 onion, thinly sliced
  • 3/4 cup olive oil
  • 2 garlic cloves
  • 4 tbsp finely chopped parsley
  • 1/2 cup dry white wine
  • Salt and freshly ground pepper

Instructions:

  1. Preheat the oven to 200°C (392°F).
  2. Peel the potatoes and cut them into thin slices or small chunks.
  3. To reduce cooking time, parboil the potatoes in salted water for about 10 minutes, until they start to soften.
  4. Clean the mushrooms and slice them.
  5. Heat 1/3 of the olive oil in a deep skillet.
  6. Sauté the mushrooms with the garlic and onion for about 5 minutes, until lightly golden.
  7. Sprinkle with chopped parsley, season with salt and pepper, then remove from the heat.
  8. Lightly grease an ovenproof dish (preferably oval-shaped).
  9. Layering: Alternate layers of potatoes and mushrooms, starting and finishing with potatoes.
  10. Drizzle the remaining olive oil over the dish and season with salt and pepper.
  11. Pour the wine over the top.
  12. Cover the dish with aluminum foil, sealing the edges tightly.
  13. Bake for 30 minutes.
  14. Lower the oven temperature to 180°C (356°F), uncover the dish, and bake for an additional 15 minutes, until the potatoes are fully cooked and the dish is lightly golden.
  15. Serve the oven roasted potatoes and mushrooms warm, as a side dish or main course, accompanied by fresh bread and a green salad.

Enjoy!

Source: Argiro Barbarigou