The sandy potatoes and mushrooms are a typical autumn side dish, fragrant and easy to prepare. When you make them, a forest aroma fills the house. Just a few minutes to prepare them, perfect to accompany aged cheese. Make them when you have family or friends for lunch or dinner, and you’ll make a great impression and surprise everyone with this absolute delight. I used Pleurotus mushrooms, but you can also use porcini for an even more fragrant side dish. If you love recipes with mushrooms, try the baked mushroom cutlets. Let’s get to work and prepare the sandy potatoes and mushrooms together.
OTHER RECIPES WITH POTATOES
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for preparing sandy potatoes and mushrooms
- 1.76 lbs potatoes
- 1.10 lbs Pleurotus mushrooms
- 1 clove garlic
- 1 bunch parsley
- 1 cup breadcrumbs
- to taste salt and pepper
- to taste extra virgin olive oil
Tools
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- 1 Baking Tray
Steps for preparing sandy potatoes and porcini
Let’s prepare our sandy potatoes and mushrooms immediately: peel the potatoes, wash them, and dice them.
Clean the mushrooms by removing the end of the stem after separating them. Gently wipe them with a damp cloth.
In a bowl, combine the breadcrumbs, finely chopped garlic and parsley, salt, and pepper.
Gather the potatoes and mushrooms in a bowl. Then add the seasoned breadcrumbs and mix. Finish with extra virgin olive oil. Mix well.
Line a baking tray with parchment paper. Pour in the potatoes and mushrooms and distribute them over the entire tray. Bake at 356°F, fan oven, for about 30 minutes.
Storage
I always advise against storing potatoes, but we can keep them in the fridge covered with plastic wrap for one day.
