Fingerling Potatoes with Oyster Mushrooms


  • 1 tablespoon chopped fresh Italian parsley
  • 1 pound large fresh oyster mushrooms, torn into 1-inch-wide strips
  • 1 garlic clove, pressed
  • 4 tablespoons minced shallots, divided
  • 2 pounds small yellow fingerling potatoes, unpeeled, halved lengthwise
  • 7 tablespoons extra-virgin olive oil, divided

1. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Brush 2 large rimmed baking sheets with 1 tablespoon olive oil each. Place potatoes on 1 prepared sheet; drizzle 3 tablespoons olive oil over and toss to coat. Spread potatoes in single layer; sprinkle with s...

View full recipe at SpringPad


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