Crispy potatoes & mushrooms with avocado
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Recipe: ROASTED POTATOES
1½ lb yellow or red baby potatoes
olive oil (just enough to coat)
large pinch of ground black pepper
¼ tsp salt
½ tsp dried oregano
½ tsp lemon juice
1 tsp dried thyme
2 cloves garlic, minced
Preheat oven to 425°F.
Wash potatoes and cut into halves.
Place in a bowl, toss with salt, thyme, garlic, lemon juice, oregano and pepper.
Bake for 25 minutes on a baking sheet lined with parchment paper.
Remove from oven, rearrange potatoes and bake for another 5-10 minutes, until they’re golden brown and crisp.
2 pounds (900g) button or cremini mushrooms, washed, trimmed, and quartered
1/4 cup (60ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 to 12 sprigs thyme or rosemary
2 tablespoons chopped parsley, chives, tarragon, or other fresh herbs
1.Adjust oven rack to center position and preheat oven to 375°F. Toss mushrooms with olive oil and season with salt and pepper. Transfer to a foil-lined rimmed baking sheet and spread into an even layer. Spread thyme or rosemary sprigs on top of mushrooms. Transfer to oven and roast until mushrooms release liquid, about 15 minutes.
2.Return mushrooms to oven and continue roasting until browned but still tender, about 30 minutes longer. Discard thyme or rosemary. Transfer to a bowl and toss with parsley, chives, or tarragon. Serve immediately.