Potatoes And Mushrooms

• 2 1/2 lbs. small red potatoes unpeeled cut into
• 1 1/2" wedges
• 5 tablespoons extra virgin olive oil
• 1 lb. crimini mushrooms, halved
• 1/2 ounce dried porcini mushrooms ground to powder in blender
• 3 tablespoons Italian parsley

1. Preheat to 425. Spray large rimmed baking sheet with nonstick spray.
2. Mix potatoes and 2 tbs. oil in large bowl and toss to coat. Transfer to sheet. Roast, stirring occasionally about 45 minutes.
3. Heat 2 tbs. oil in large skillet. Add crimini and saute until brown and tender about 12 minutes.
4. **Potatoes and mushrooms can be made 2 hours ahead and kept separate at room temperature.
5. Combine potatoes and 1 tbs. oil and mushrooms in skillet. Saute until crisp and heated through about 6 minutes. Season with salt and pepper and sprinkle with porcine powder. Toss to coat. Sprinkle with parsley.

red potatoes, wedges, extra virgin olive oil, crimini mushrooms, porcini mushrooms, italian parsley

Taken from www.epicurious.com/recipes/member/views/potatoes-and-mushrooms-51583851 (may not work)