Ingredients
2 1/2 lbs. small red potatoes unpeeled cut into
1 1/2" wedges
5 tablespoons extra virgin olive oil
1 lb. crimini mushrooms, halved
1/2 ounce dried porcini mushrooms ground to powder in blender
3 tablespoons Italian parsley
Preparation
Preheat to 425. Spray large rimmed baking sheet with nonstick spray. Mix potatoes and 2 tbs. oil in large bowl and toss to coat. Transfer to sheet. Roast, stirring occasionally about 45 minutes. Heat 2 tbs. oil in large skillet. Add crimini and sauté until brown and tender about 12 minutes. **Potatoes and mushrooms can be made 2 hours ahead and kept separate at room temperature. Combine potatoes and 1 tbs. oil and mushrooms in skillet. Sauté until crisp and heated through about 6 minutes. Season with salt and pepper and sprinkle with porcine powder. Toss to coat. Sprinkle with parsley.
