Herb Roasted Red Potatoes & Baby Portobello Mushrooms

Roasted Red Potatoes and Portobello Mushrooms

Can you say easy potato recipe? Well, then try this tasty dish on for size. I haven’t cooked with potatoes in a while, not since I made the Grilled Sweet Potato Burgers for a belated 4th of July dinner. It takes no time to chop the potatoes, season them and pop them in the oven for a delicious dinnertime side dish. Red potatoes are my favorite!

5 medium/large red potaotes
1 1/2 cups whole or sliced baby Portobello mushrooms
2 tbsp olive oil
Thyme to taste
Oregano to taste
Herbes de Provence to taste
Onion powder to taste
Garlic powder to taste
Rosemary to taste
Fresh-ground black pepper to taste
Sea salt to taste

Preheat oven to 350. Chop potatoes into 1-inch pieces. Place potatoes and mushrooms in medium/large mixing bowl and add olive oil and herbes, then toss to coat thoroughly. Spray a cookie sheet lightly with non-stick cooking spray, then spread potatoes and mushrooms out evenly so they cook thoroughly. Roast for 20-30 minutes, or until potatoes are thoroughly cooked. Should make 3 one-cup servings.


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