Roasted Mushrooms and Potatoes

• 10 ounces oyster or cremini mushrooms, trimmed (halved if using cremini)
• 2 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 1 pound small red potatoes, scrubbed and quartered
• 1/4 cup packed fresh flat-leaf parsley leaves
• 2 to 3 teaspoons sherry or red-wine vinegar
• 2 tablespoons capers, rinsed (optional)

1. Preheat oven to 450F, with racks in upper and lower thirds.
2. On a rimmed baking sheet, toss mushrooms with 1 tablespoon oil; season with salt and pepper.
3. On another rimmed baking sheet, toss potatoes with remaining tablespoon oil; season with salt and pepper.
4. Roast until mushrooms are browned and potatoes are cooked through, about 20 minutes, tossing once and rotating sheets from top to bottom and front to back halfway through.
5. Transfer to a bowl and toss with parsley, vinegar to taste, and capers, if desired.
6. Serve warm.
7. (Per Serving)
8. Calories: 160
9. Fat: 7.4g (1g Saturated Fat)
10. Protein: 4.9g
11. Carbohydrates: 19.1g
12. Fiber: 3.6g

oyster, extravirgin olive oil, salt, red potatoes, parsley, sherry, capers

Taken from www.epicurious.com/recipes/food/views/roasted-mushrooms-and-potatoes-387518 (may not work)