- 8
Ingredients
- 3 lbs large Yukon Gold potatoes, scrubbed clean, then cut into 1/2-inch dice
- 1/4 c plus 3 tbsp extra virgin olive oil, plus some for drizzling
- salt and pepper
- 3 tbso chopped fresh thyme leaves
- 2 large garlic cloves, grated or finely chopped
- 1/4 c aged balsamic vinegar
- 8 portabella mushroom caps
- 2 tbsp grainy mustard
- 1 large shallot, finely chopped
- 2 tbsp white wine vinegar
- 2 small heads of escarole, thoroughly washed, dried, then torn into small pieces
Preparation
Step 1
Preheat the oven to 450.
Place a large rimmed baking sheet in the oven and let it get hot while you get the potatoes together. In a large bowl drizzle the potatoes with a liberal amount of EVOO, season with some salt and pepper and the thyme, and toss to coat. Open the oven and drop the potatoes onto the hot baking sheet, spreading them out in an even layer. Try to do this quickly so the baking sheet and the oven stay really hot. Roast for 40 minutes, or until the potatoes are really brown and crispy; toss the potatoes around on the baking sheet once about halfway through cooking.
Once you have the potatoes in the oven, season up the mushrooms. In a shallow dish combine the garlic, balsamic, 3 tablespoons of EVOO, and some salt and pepper. Add the mushrooms and coat thoroughly in the mixture. Arrange them on a rimmed baking sheet, gill side up, and roast in the oven for about 12 minutes, or until the mushrooms are tender.
While the potatoes and mushrooms are working in the oven, prepare the dressing. In a salad bowl combine the mustard, shallots, vinegar, and some salt and pepper. Pour in the 1/4 cup of EVOO in a slow, steady stream while whisking.
Once the potatoes and mushrooms are done, remove from the oven, slice the mushrooms, and add to the dressing along with the potatoes and the escarole. Toss to combine and serve immediately.