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1 1/2 pounds all-purpose potatoes, such as Yukon gold
1 pound mushrooms, any kind, halved or quartered if large
1/4 cup olive oil
2 to 3 cloves garlic, thinly sliced
Salt and freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
1. Place a rack in the center of the oven. Preheat the oven to 400°F. Scrub the potatoes with a brush under cold running water. Peel them if desired. Cut the potatoes into 1-inch pieces. Place the potatoes and mushrooms in a large roasting pan. Toss the vegetables with the oil, garlic, and a generous sprinkle of salt and pepper.
2. Roast the vegetables 15 minutes. Toss them well. Bake 30 minutes more, stirring occasionally, or until the potatoes are tender. Sprinkle with chopped parsley and serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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