Instructions: Prep 20 Cook 40 - 45 Serve 4 256 cals; 13.9 g fat (45.5% cff)

Preheat oven 400F. Combine potatoes, 3 Tablespoons of oil, salt and pepper in a bowl; toss to coat. Spread in a single layer on a nonstick baking sheet. Add mushrooms to bowl. Add remaining tablespoon oil and a little more salt and pepper; toss to coat. Set aside. Roast potatoes until golden and crisp on one side; about 25 min. Turn with care and add mushrooms. Stir to combine. Bake until mushrooms are tender and potatoes are crisp, 15 to 20 minutes. Chop parsley, thyme, garlic together. Sprinkle over the potatoes and mushroom and toss to blend. Drizzle with a fruity vinegar of choice (optional). Toss and serve. Vary: Cilantro or a combination of parsley and cilantro. Jalapeno jelly instead of optional vinegar. Pinch of red pepper flakes. Double the garlic. Instead of thyme, try rosemary, or oregano, or chives. Tip: No need to peel thin-skinned potatoes. Scrub well.

Serve as side with meat or serve as part of a vegan meal.

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