Oven Roasted Hot Potatoes

Here’s a fairly simple way to avoid having the same ol’ same ol’ potatoes at dinner. I was inspired by a recipe from The Pioneer Woman for “Crash Hot Potatoes.”
So I took her idea and made it my own. The result is salty, savory and garlicky potatoes that are tender inside and perfectly crispy on the edges. I imagine that these would make a great side dish if you’re an athlete since potatoes are such good sources of complex carbs. If you’re a meat-eater, serve these up with some roasted chicken or some pork chops – Mmm Mmm!

Hope you enjoy & thanks for reading!

PS – If you’re a fan of my homemade energy bars, stay tuned. I’ll be working on some new recipes this week for some dessert inspired bars! ;)


Ingredients:

1/2 lb baby red potatoes (about 5-6 potatoes)
2 tablespoons Olive oil
Pinch Sea salt
1 teaspoon rosemary
1/2 teaspoon parsley
1/2 cup baby bella mushrooms (sliced and cleaned)
6 garlic cloves (peeled, not chopped)

Instructions:

Preheat cast iron skillet and 1 tablespoon olive oil in oven at 350°F. Place potatoes in a medium-large pot, fill with water to cover, and boil until potatoes are soft. Drain and set aside. Bring cast iron out of oven and arrange potatoes around evenly. Use a sturdy fork or potato masher to smash flat. Fill in open spaces with garlic and mushrooms. Sprinkle seasonings over the top with the remaining olive oil. Place in oven and bake until potatoes begin to get golden and crispy on the bottom. Top with a pad of butter and enjoy!


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