msmofet
🌹 🍉 Still trying to get it right.
Ms. Mofet's Roasted Potatoes
1 (1.5 lb.) Baby red/yellow potatoes (or Potatoes of choice), cut in half or quartered
1/2 tsp. salt
1/2 tsp. ground peppercorns
1/2 TBSP. olive oil
(1 TBSP. butter, melted - Optional)
1 (10 oz. box) Whole Mushroom caps - quartered - Optional
1 Small Onion - sliced - Optional
Optional - to taste:
Herbs de Provence
OR
Fresh Rosemary - chopped or dried rosemary - crushed
Fresh Thyme - chopped or dried thyme - crushed
Fresh chives, or Fresh parsley - chopped - Sprinkled on finished potatoes
Wash and cut potatoes.
Place in a bowl and toss with oil (and melted butter if using), salt, pepper, and optional seasonings of choice, and toss well.
Preheat oven to 450°F.
Place a foil-lined baking sheet in the oven until hot.
Add potatoes to the pan and spread in a single layer.
Roast potatoes uncovered for 50 minutes or until tender in the center, crisp, and browned, stirring occasionally.
Transfer potatoes to a platter and sprinkle with parsley if desired.
With mushrooms
1 (1.5 lb.) Baby red/yellow potatoes (or Potatoes of choice), cut in half or quartered
1/2 tsp. salt
1/2 tsp. ground peppercorns
1/2 TBSP. olive oil
(1 TBSP. butter, melted - Optional)
1 (10 oz. box) Whole Mushroom caps - quartered - Optional
1 Small Onion - sliced - Optional
Optional - to taste:
Herbs de Provence
OR
Fresh Rosemary - chopped or dried rosemary - crushed
Fresh Thyme - chopped or dried thyme - crushed
Fresh chives, or Fresh parsley - chopped - Sprinkled on finished potatoes
Wash and cut potatoes.
Place in a bowl and toss with oil (and melted butter if using), salt, pepper, and optional seasonings of choice, and toss well.
Preheat oven to 450°F.
Place a foil-lined baking sheet in the oven until hot.
Add potatoes to the pan and spread in a single layer.
Roast potatoes uncovered for 50 minutes or until tender in the center, crisp, and browned, stirring occasionally.
Transfer potatoes to a platter and sprinkle with parsley if desired.
With mushrooms