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Roasted Potatoes and Shiitake Mushrooms
This savory side is a classic—a combination of potatoes that are crispy on the outside, tender on the inside and toothsome mushrooms packed with umami flavors.
2/10-oz. Markon First Crop Potatoes, scrubbed and chopped
10 oz. multi-colored fingerling potatoes, scrubbed and chopped
10 oz. Markon First Crop Shiitake Mushrooms, quartered
1 Tbsp. zest of MFC Lemons
1/4 cup olive oil
1/4 cup Markon First Crop Thyme (with fresh sprigs set aside for garnish)
2 tsp. sea salt
1 tsp. black pepper
Preheat oven to 400 degrees F.
Soak potatoes in cold water to remove excess starch. Drain and par-boil until slightly tender, but not fully cooked. Drain and shake in colander. Toss potatoes with mushrooms, lemon zest, thyme, sea salt, pepper, and olive oil.
Roast on a baking sheet for 40 minutes, or until potatoes are browned on the outside and tender on the inside.
Fall
Winter
Gluten Free
Sides
Vegan
Vegetarian