Roast potatoes with chanterelles

Roast potatoes with chanterelles

Roast potatoes with chanterelles

Delicious recipe for roasted potatoes with mushrooms and peppers

February 18, 2013

serves for

4

total time

1 HR 10 MIN

ingredients

Potatoes
500 g
Olive oil
5 tbsp
salt
Pepper
Mushrooms
400 g, mixed
Garlic
2 cloves
Thyme
1 tbsp, chopped
Rosemary
1 tbsp
Parsley
1 tbsp, chopped

Preparation

Preheat the oven to 220°C. 2 Peel, wash and thinly slice the potatoes. Place the potatoes on a baking sheet which has been lined with parchment paper.

Drizzle 3 tbsp of olive oil over the top and season with salt and pepper. Bake in the preheated oven for 25-30 minutes, turning occasionally, until golden brown.

In the meanwhile, clean the mushrooms. Slice into smaller pieces if necessary or separate the caps from the stalks. 

Peel and finely chop the garlic. Heat the remaining oil in a pan and saute the garlic until translucent. Add the mushrooms and the herbs and continue cooking for 5-8 minutes until the moisture from the mushrooms has completely evaporated.

Mix the roast potatoes with the mushrooms, season to taste. Serve in bowls garnished with parsley.

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