Ingredients

serves 4

　　10 ounces oyster or cremini mushrooms, trimmed (halved if using cremini)

　　2 tablespoons extra-virgin olive oil

　　Coarse salt and ground pepper

　　1 pound small red potatoes, scrubbed and quartered

　　1/4 cup packed fresh flat-leaf parsley leaves

　　2 to 3 teaspoons sherry or red-wine vinegar

　　2 tablespoons capers, rinsed (optional)

　　

Step 1

Preheat oven to 450°F, with racks in upper and lower thirds. On a rimmed baking sheet, toss mushrooms with 1 tablespoon oil; season with salt and pepper. On another rimmed baking sheet, toss potatoes with remaining tablespoon oil; season with salt and pepper.

　　

Step 2

Roast until mushrooms are browned and potatoes are cooked through, about 20 minutes, tossing once and rotating sheets from top to bottom and front to back halfway through. Transfer to a bowl and toss with parsley, vinegar to taste, and capers, if desired. Serve warm.

　　

Nutrition Information

Step 3

(Per Serving)

　　

Step 4

Calories: 160

　　

Step 5

Fat: 7.4g (1g Saturated Fat)

　　

Step 6

Protein: 4.9g

　　

Step 7

Carbohydrates: 19.1g

　　

Step 8

Fiber: 3.6g

　　Everyday Food: Light