Ingredients:
- 2 pounds small potatoes (such as fingerling or baby potatoes), halved or quartered depending on size
- 8 ounces fresh chanterelle mushrooms, cleaned and trimmed (button mushrooms are a great substitute)
- 1 large onion, thinly sliced
- 4 tablespoons Wild Mushroom & Sage Premium Extra Virgin Olive Oil
- 4-6 sprigs of fresh thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the halved or quartered potatoes with 2 tablespoons of extra virgin olive oil (EVOO) and the fresh thyme sprigs. Season generously with salt and freshly ground black pepper.
- Spread the seasoned potatoes out in a single layer on a baking sheet or roasting pan.
- Roast in the preheated oven for about 20-25 minutes, or until the potatoes start to become tender and golden.
- While the potatoes are roasting, heat the remaining 2 tablespoons of EVOO in a large skillet over medium-high heat.
- Add the sliced onions and chanterelle mushrooms to the skillet. Sauté them until the mushrooms are tender and the onions are translucent, about 5-7 minutes.
- Once the potatoes are partially roasted, add the sautéed mushrooms and onions to the baking sheet with the potatoes.
- Toss everything together to combine.
- Continue roasting for an additional 15-20 minutes or until the potatoes are golden brown and tender, and the mushrooms and onions are caramelized.
- Remove the roasted potatoes, chanterelle mushrooms, and onions from the oven.
- Garnish with freshly chopped parsley for a burst of color and flavor.
- Transfer the roasted potatoes, mushrooms, and onions to a serving platter, and enjoy this delightful dish as a side or even as a vegetarian main course!