Oven‑Baked Potatoes with Morel Mushrooms
Oven‑baked potatoes with morel mushrooms is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g waxy potatoes
- 5 tbsp olive oil
- Salt
- Pepper (freshly ground)
- 400 g mixed mushrooms (morels, oyster mushrooms, porcini)
- 2 Garlic cloves
- 1 tsp fresh chopped thyme
- 1 tsp fresh chopped rosemary
- 1 tbsp fresh chopped parsley
Instructions
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1.
Preheat the oven to 220°C (425°F) with fan‑less heating. Peel, wash and slice the potatoes lengthwise into thin wedges or half‑rings. Arrange on a parchment‑lined tray, drizzle with 3 tbsp olive oil and season with salt and pepper. Roast in the preheated oven for 25–30 minutes until golden brown, turning occasionally.
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2.
Meanwhile clean the mushrooms and cut them into small pieces if needed. Peel the garlic cloves and finely chop. Heat the remaining oil in a pan and sauté the garlic until translucent. Add the mushrooms and herbs and cook for about 5–8 minutes until all moisture has evaporated.
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3.
Combine the roasted potato slices with the mushroom mixture, taste and serve in bowls topped with parsley.
