Name: Garlic roasted potatoes and mushrooms
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 gram kipfler potatoes, washed, halved lengthways; 2 tablespoon olive oil; 4 (200g) portobello mushrooms; 2 clove garlic, peeled, crushed; 80 gram butter, softened; 2 tablespoon finely chopped fresh flat-leaf parsley; 1 fresh long red chilli, thinly sliced; 1 (140g) lemon, cut into wedges; 130 gram buffalo mozzarella, torn; 1/4 cup fresh mint leaves

Ingredients

800 gram kipfler potatoes, washed, halved lengthways

2 tablespoon olive oil

4 (200g) portobello mushrooms

2 clove garlic, peeled, crushed

80 gram butter, softened

2 tablespoon finely chopped fresh flat-leaf parsley

1 fresh long red chilli, thinly sliced

1 (140g) lemon, cut into wedges

130 gram buffalo mozzarella, torn

1/4 cup fresh mint leaves

Method

1.Preheat oven to 220°C.

2.Combine potato and 1 tbsp oil in a large baking dish; season. Roast uncovered for 30 minutes. Add mushrooms to dish, top-sides down.

3.Combine butter, garlic and parsley in a small bowl; divide mixture into mushrooms and drizzle with remaining oil. Roast, uncovered, about 15 minutes or until vegetables are tender.

4.Add cheese to dish. Sprinkle with chilli and mint. Serve with lemon.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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