Ingredients
1.5 lbs baby or creamer potatoes, washed and left whole
2 large portobello mushrooms, halved and sliced ¼–½ inch thick
8 oz button mushrooms, sliced
3 garlic cloves, minced
2 tbsp olive oil
3 tbsp balsamic vinegar
Salt and black pepper, to taste
¼ tsp red chili flakes
¼ tsp ground thyme
For the Sauce:
⅔ cup vegetable broth
½ cup heavy whipping cream
¼ cup chives, chopped (about 30g or 1 oz)
Instructions
Preheat oven to 425°F (218°C).
In a large bowl, combine potatoes, mushrooms, garlic, olive oil, vinegar, salt, pepper, chili flakes, and thyme. Toss well to coat.
Transfer mixture to a large cast iron skillet or oven-safe pan. Spread evenly.
Roast for 15 minutes, then toss and roast for another 15 minutes or until potatoes are fork-tender.
Remove pan from oven and place on stovetop over medium heat.
Cook to reduce excess moisture for 2–3 minutes. Add broth and cream, then half the chives.
Bring to a gentle boil and simmer for 5 minutes to thicken slightly.
Garnish with remaining chives and serve warm.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizers
