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From The Galley:Roast Potatoes With Chantrelles
Olive oil 5 tbsp
Mushrooms400 g, mixed
Thyme1 tbsp, chopped
Parsley1 tbsp, chopped
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.