In the cold months of winter I'm drawn to heartier foods, and a side dish I'm loving these days is roasted fingerling potatoes (or whatever options I have on hand) with mushrooms and parsley. Super easy to prepare, it takes just five minutes to get this dish into the oven.
Place the potatoes into a roasting dish and cover with cropped parsley (I use a ton of it as it is just so tasty roasted in the olive oil) and mushrooms - I'm particularly liking crimini and shiitake these days.
Drizzle about 1/3 cup olive oil over the ingredients (more or less depending on how many potatoes are being roasted) and sprinkle with sea salt. Place in the oven at 375 degrees for about 45 minutes or until the skins of the potatoes are slightly crispy. Remove and let cool for 5 minutes and serve.
The kitchen will smell inviting, luring people from the corners of the house to the dinner table. Perfect served with a simple greens salad and grilled fish or chicken.
What's cooking at your house this weekend?