Paprika oil-roasted potatoes and mushrooms

Name: Paprika oil-roasted potatoes and mushrooms
Yield: 1 serving
Ingredients: 10 tablespoons of oil; ½ tablespoon of paprika; 4 garlic cloves; 3 large potatoes; 2 cups of mushrooms; 2 tb of salt; One large roasting pan

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Course
Main Course

Paprika oil-roasted potatoes and mushrooms

Ethan Patterson

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Comforting, bright and warm, this dish celebrates the bounty of winter with strong spices and high heat. While this dish cooks, your whole house will smell fragrant and bright.

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Ingredients

10 tablespoons of oil I use a mix of olive oil and grapeseed oil, but you can mix olive oil with any vegetable oil you have
½ tablespoon of paprika
4 garlic cloves
3 large potatoes
2 cups of mushrooms
2 tb of salt and more, to taste, after they come out of the oven
One large roasting pan

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Instructions

Preheat your oven to 400 degrees Fahrenheit.
Clean your potatoes well (no need to peel, though feel free to do so if you’re not a fan of the vitamin-full peel). Cut the potatoes in half lengthwise, and then cut each half into three or four wedges.
Clean your mushrooms with a damp paper towels (never wash mushrooms; it makes them gummy and a bit gross). Depending on their size, cut in half or quarter them. Add to the potatoes and set aside.
Mix your oils and paprika in the bottom of your roasting pan. Mince your garlic into small pieces, and add it to the oil mixture. Place in the oven for five minutes, until the oil is fragrant and the garlic is golden.
Add your potatoes and mushrooms to the pan, tossing them with a large spoon. Make sure they’re coated with the oil.
Place the pan in the oven for one hour. Every 15 minutes, remove the pan from the oven and carefully stir the potato wedges and mushrooms, ensuring they’re coated with the bubbling oil. Take care not to get any of the oil on yourself – it’s extremely hot!
When ready to eat, serve some wedges and mushrooms on a plate, and gently sprinkle with a bit of the leftover oil. For the full effect, once you’re done eating, I suggest mopping up the leftover oil with a crusty piece of regular or gluten-free bread.