Swedish Providence Roasted Potato “Mushrooms”

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  • Srv: 12
  • Cal: 165
  • By: Edwin Franciso and Moe Lofti, Swedish Hospital Providence Campus, Seattle
Swedish Providence Roasted Potato “Mushrooms”

Ingredients

  • 12 medium Washington red potatoes
  • 1/4 cup olive oil
  • 1 tablespoon minced fresh rosemary leaves
  • 1 tablespoon paprika
  • 1 teaspoon dried granulated garlic
  • Fresh rosemary sprigs for garnish

Directions

  1. Preheat oven to 400°F. Scrub potatoes with a vegetable brush under cold running water. Peel and halve potatoes.

  2. Working from cut side, trim potatoes to form the stem of “mushrooms”. Arrange on a baking sheet and brush generously with olive oil. Sprinkle with rosemary, paprika, and garlic. Bake until tender, about 20 to 35 minutes. Garnish with rosemary sprigs.

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