Sausage, potato and mushroom roast
I adapted (barely) this recipe from one I found on Serious Eats. Super easy.
2 pounds Yukon Gold potatoes, cut into chunks
4 raw sausages (I used a chicken, artichoke, garlic sausage)
1 box white mushrooms, stems removed and halved
Olive oil as needed
Salt and pepper to taste
fresh rosemary, chopped
Preheat the oven to 400°F. Wash and scrub the potatoes and cut into bite-size chunks. Transfer to a roasting pan or dish that holds all the ingredients snugly. Douse the potatoes quite generously with olive oil and toss with salt, pepper and rosemary. Roast, undisturbed, for about 20 minutes.
Remove the pan from the oven and stir up the potatoes gently. Distribute the mushrooms into the pan and toss them to coat with the oil, then nestle the sausages near the center. Drizzle the sausages with a bit of oil and return to the oven for 20 to 30 minutes, depending on the size of the sausages and potato chunks.
Season to taste with salt and pepper. Serve alone or perhaps with a little mustard.
2 pounds Yukon Gold potatoes, cut into chunks
4 raw sausages (I used a chicken, artichoke, garlic sausage)
1 box white mushrooms, stems removed and halved
Olive oil as needed
Salt and pepper to taste
fresh rosemary, chopped
Preheat the oven to 400°F. Wash and scrub the potatoes and cut into bite-size chunks. Transfer to a roasting pan or dish that holds all the ingredients snugly. Douse the potatoes quite generously with olive oil and toss with salt, pepper and rosemary. Roast, undisturbed, for about 20 minutes.
Remove the pan from the oven and stir up the potatoes gently. Distribute the mushrooms into the pan and toss them to coat with the oil, then nestle the sausages near the center. Drizzle the sausages with a bit of oil and return to the oven for 20 to 30 minutes, depending on the size of the sausages and potato chunks.
Season to taste with salt and pepper. Serve alone or perhaps with a little mustard.
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