ROASTED POTATOES WITH PORTOBELLO MUSHROOM SAUCE
20+
min
cooking time
4
servings
Easy
difficulty

ROASTED POTATOES WITH PORTOBELLO MUSHROOM SAUCE

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Ingredients

  • One 10-ounce container Giovanni Rana Portobello Mushroom Sauce
  • 1 pound baby potatoes peeled
  • 2 tbsp extra virgin olive oil
  • 2 tbsp butter
  • Salt and pepper to taste
20+
min
cooking time
4
servings
Easy
difficulty

Preparation

Wash the potatoes, put them in a pot, cover with cold water, add a tbsp of salt and bring to the boil. Lower the heat, cover the pot with a lid and cook for 5 minutes, then drain. Preheat the oven to 400° F.

Heat the oil and butter in a large skillet, add potatoes and toss on medium-high heat until well coated, season with salt and pepper and transfer potatoes to a casserole dish. Bake for 10 minutes or until cooked through. Remove potatoes from the oven, toss and spoon over the Portobello Mushroom sauce. Bake five more minutes and serve.


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