Roast Potatoes with Mushrooms

Roast potatoes with mushrooms

I’ve rediscovered potatoes. They’re versatile, able to be the main event or the side dish. They can have various textures, and they absorb flavor well.

This dish is good for brunch or lunch, or as a side dish for dinner. Celery and tomatoes give it pops of color and freshness, and mushrooms add textural variety to the dish.


1 large potato, chopped
1/2 pack of mushrooms, sliced
a handful of celery leaves
1 small tomato, sliced
salt and pepper to taste
paprika to taste
garlic powder to taste
dried basil to taste
olive oil

Preheat over to 425 deg. F.

Place the potato in a cast-iron skillet or Pyrex and rub in the seasonings, making sure to add a generous amount of olive oil to prevent dryness. Cook until potatoes are golden brown (about 30 min.).

When cooked, remove dish from oven and mix in the mushrooms, celery leaves and tomato.