Ingredients:

• 1 1/2 lbs red or yellow potatoes (non-baking) cut into bite-size chunks
• 1 Tbsp + a little more extra-virgin olive oil
• 1 Lb mix of farmers’ market mushrooms (cremini, maitaki, shitaki, oyster)
• 6 garlic cloves garlic, skins on
• 4 large shallots
• 1 sprig fresh rosemary - dried will work if fresh not available
• 1 sprig fresh thyme - dried will work if fresh not available
• Salt & pepper to taste

Instructions:

• Toss potatoes and olive oil and spread on a 2 x 9 x 13” roasting pan and roast uncovered in a 450º oven for 20 minutes. Stir in mushrooms, shallots and herbs and roast another 20 minutes or until everything is golden brown. Toss in serving bowl and add salt and pepper to taste. Serve immediately.