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:
- Preheat the oven to 200°C (392°F).
- Peel the potatoes and cut them into thin slices or small chunks.
- To reduce cooking time, parboil the potatoes in salted water for about 10 minutes, until they start to soften.
- Clean the mushrooms and slice them.
- Heat 1/3 of the olive oil in a deep skillet.
- Sauté the mushrooms with the garlic and onion for about 5 minutes, until lightly golden.
- Sprinkle with chopped parsley, season with salt and pepper, then remove from the heat.
- Lightly grease an ovenproof dish (preferably oval-shaped).
- Layering: Alternate layers of potatoes and mushrooms, starting and finishing with potatoes.
- Drizzle the remaining olive oil over the dish and season with salt and pepper.
- Pour the wine over the top.
- Cover the dish with aluminum foil, sealing the edges tightly.
- Bake for 30 minutes.
- 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.
- 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
