Roasted Fingerling Potatoes with Shiitake Mushrooms (c)2011 LaDomestique.com

The book, One Potato Two Potato is an excellent resource for everything you need to know about potatoes. Reading this book, I learned that a roasting potato should be low in starch and waxy. A few examples include: Yukon Gold, long white, and fingerling potatoes. For this recipe I went with La Ratte Fingerlings I picked up from Cure Organic Farm at the Boulder Farmers Market. No need to peel them, the thin skin adds earthy flavor and rustic texture to the dish. Leeks bring their buttery, mild flavor to the dish and shiitake mushrooms add a smoky meaty character. Thyme is my favorite herb for roasted vegetables. The pungent, savory aroma fills the kitchen as the potatoes cook. Roasted Fingerling Potatoes with Shiitake Mushrooms, Leeks, & Thyme is a satisfying autumnal dish without being too rich- perfect nourishment for these cool days when our appetites crave something hearty.

Roasted Fingerling Potatoes with Shiitake Mushrooms, Leeks & Thyme

Roasted Fingerling Potatoes with Shiitake Mushrooms, Leeks, & Thyme

Serves 4 as a side dish or 2 as a light supper or lunch.

Ingredients

For the potatoes

1 pound small fingerling potatoes, scrub clean and pat dry
3 garlic cloves, peeled
1 1/2 tablespoon olive oil
2 teaspoons fresh thyme leaves
1/4 teaspoon salt
freshly ground pepper

For the leeks and mushrooms

2 tablespoons unsalted butter
1 tablespoon olive oil
2 leeks, cut in half lengthwise, then cut into 1/4 inch slices
1 clove garlic, peeled and sliced
1/2 pound shiitake mushrooms, stems trimmed and caps brushed clean, sliced into rustic chunky pieces
salt and freshly ground pepper

Preheat the oven to 375 degrees Fahrenheit.

Place the potatoes in a shallow dish. Toss them in olive oil with the garlic, thyme, salt, and a little freshly ground pepper. Roast the potatoes in the oven for about 45 minutes, until wrinkled and tender.

Meanwhile, melt 1 tablespoon butter in a large sautée pan over medium heat. Add the leeks and sweat until tender, about 10 minutes. Do not allow the leeks to brown. Season the leeks with a pinch of salt and a bit of freshly ground pepper. Remove the leeks from the pan and set them aside.

Heat another tablespoon of butter and 1 tablespoon olive oil in the sautée pan. Add the garlic and cook for 1 minute to infuse its flavor. Toss the mushrooms into the hot pan. Cook, stirring occasionally, until tender. This will take about 10-15 minutes. Towards the end, season the mushrooms with a pinch of salt and a bit of freshly ground pepper.

Once the potatoes are cooked, remove them from the oven and pour over mushrooms and leeks. Toss well to combine. The potatoes will be so hot, they will warm up the leeks and mushrooms nicely. Taste for seasoning and adjust as needed. Serve the potatoes with Pecorino cheese at the table.