- Ingredients:
- 2 pounds small red potatoes
- 2 garlic cloves, minced
- 4 tablespoons olive oil, divided
- 1 pinch coarse salt
- freshly ground pepper
- 8oz package of whole FunGuy white button mushrooms
- ¼ cup shredded Parmesan cheese
- fresh parsley
- 1 lemon
Looking to give your next Sunday roast punch of flavor with a new side dish recipe? Look no further than these roasted potatoes!
The FunGuy has taken your average roasted potatoes, punched them down and dressed them up with sliced mushrooms, garlic, and added a sprinkle of Parmesan cheese for good measure.
While these are a delicious Sunday roast side dish, they go equally well with a weekday chicken, or, dare we say, along side a fresh garden salad!
DIRECTIONS:
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- Thoroughly clean the potatoes by scrubbing them underwater and poke holes in the skin all around the outside. Place the potatoes on the baking sheet and drizzle about half of the olive oil over them and season with salt and black pepper.
- Roast the potatoes for 25-30 minutes or until the skin is slightly wrinkled and a fork can slide into them easily. Once the potatoes have roasted, remove them from the oven.
- Using a clean kitchen towel, double it to create a barrier between your hand and the potato, place it on top of the potatoes and push down with the palm to “punch” them down. Add the sliced FunGuy mushrooms and minced garlic on top of the potatoes and drizzle the rest of the olive oil on top.
- Turn on the broiler for the oven and return the potatoes with mushrooms to the oven on the second-highest position to cook an additional 5 minutes. Remove the potatoes and mushrooms just to sprinkle with the Parmesan cheese and return to the oven for an additional 5 minutes. Turn off the heat.
- Remove the potatoes and mushrooms from the oven. Cut the lemon in half and squeeze the juice on top and add extra parsley before serving.
Have a Fun meal!