Ingredients

• 1 1/2 pounds golden fingerling potatoes, halved lengthwise
• 1 pound cremini mushrooms, sliced
• 1/4 cup extra-virgin olive oil
• 4 sprigs fresh thyme
• 1 tablespoon finely chopped fresh rosemary
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter, cut into small cubes

Browse by ingredient

Instructions

1. Preheat the oven to 350 degrees F. Toss the potatoes, mushrooms, olive oil, thyme and rosemary in a large bowl. Season with some salt and pepper and toss again.
2. Spread the vegetables on a large baking sheet and dot with the butter. Roast until golden brown and fork tender, about 20 minutes. Remove the thyme sprigs and serve hot.