Spicy Roasted Potatoes & Mushrooms

I made these with my running/jogging buddies. We didn’t really follow the times exactly, and the recipe was originally for just potatoes, but we figured more ingredients wouldn’t hurt. Most of this was just eyeballing to see when they seemed crunchy-on-the-outside-but-soft-on-the-inside. We almost forgot to add the mushrooms, but that turned out fine since potatoes need to cook longer anyway. :]

Spicy Roasted Potatoes & Mushrooms

Ingredients:
-5 medium red potatoes, diced with peel
-12 oz. mushrooms of choice
-1 medium red onion, chopped
-3 cloves garlic, minced
-sea salt, to taste
-ground black pepper, to taste
-2 tsp chili powder, or 1/2 tsp of super-spicy chili powder from Mekala
-1/3 cup extra virgin olive oil
-paprika, to taste

Instructions:
1) Preheat oven to 450 degrees F.
2) Arrange the potatoes and onions in a greased 9×13 inch baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.
3) Bake for 35-40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes. Add mushrooms about halfway through, since they don’t take quite as long to cook.
Note: Cheese can be added (e.g. Parmesan) at the end. If you do decide to add it, keep it in the oven for another couple minutes so it’ll have a chance to melt.

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About Farrah

A frugal, selectively antisocial Family Medicine resident physician with too many interests. Loves...God, family, friends, volunteering and helping others, making others happy, music (especially piano and singing), Tahitian/hula/salsa/pole dancing, aerial silks, learning, writing, cooking, eating, sleeping, lifting weights, playing SNES and DS, photography, editing, window-shopping, gymnastics, kickboxing, BJJ, finding great deals, pyrography, horseback riding, archery, frolicking in the great outdoors...making every moment count.

Posted on September 22, 2011, in Food and tagged , , . Bookmark the permalink. Leave a comment.

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