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Makes: 6 cups
2 pounds yellow or red potatoes, cut into bite-sized pieces- peeling is optional
3 tablespoons Tuscanini Extra-Virgin Olive Oil
2 teaspoons sumac
1 teaspoon dry oregano
1 teaspoon paprika
1/2 teaspoon salt or more to taste
1/2 teaspoon dry thyme
1/4 teaspoon black pepper
1 (10-ounce) pack cremini mushroom or white mushrooms, sliced
2 tablespoons Tuscanini Extra-Virgin Olive Oil
1 and 1/2 teaspoons garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 (3-and-1/2-ounce) packs Tuscanini Original Italian Chestnuts
1/4 cup cleaned, chopped parsley plus a little extra to use as a garnish
Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with Gefen Parchment Paper.
Place all the ingredients in resealable bag, close it, and massage the potatoes until they are well coated with the oil and spices.
Place the potatoes on the prepared baking sheet and bake for 45 to 55 minutes or until tender.
Heat olive oil in a large skillet. Add mushroom, garlic powder, salt and pepper and cook on medium-high for 10 to 12 minutes or until all the water release has evaporated.
Using the same skillet, heat the chestnuts and parsley for a few minutes until warm. Gently shake the pan so the chestnuts stay whole.
In a large serving dish, layer potatoes, mushrooms, and chestnuts. Serve warm or at room temperature topped with additional parsley.
Sponsored by Tuscanini
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