Mushroom Potatoes

I love food with a sense of whimsy. Mushroom Potatoes might be the cutest side dish you’ll serve all year.

With a little practice, a quick slice and a twist, turn tiny potatoes into golden, roasted “mushrooms”. Kids love them. Grownups do, too. And they’ll look great on your Thanksgiving table.

If you don’t have nested cutters (though I highly recommend having a set - they have all kinds of uses) you can use an apple corer.

Oh, and roast the trimmings separately and turn them into breakfast hash the next morning.

Prep time: 20 minutes
Bake time: 40 minutes
Make ahead: Potatoes can be cut several hours in advance. Place them in a large bowl covered with water: drain and pat dry before proceeding.
Tip: Roast the trimmings in a separate pan and turn them into hash browns in the morning 

2 1/2 pounds red-skinned new potatoes, scrubbed and patted dry
3 tablespoons olive oil
Salt and pepper to taste
Garnish: chopped fresh parsley Preheat oven to 400°F. 

Insert a small (1-inch) round cutter into one end of a potato. With the cutter still in the potato, cut up to the cutter with a small sharp knife.  Twist the knife around the potato. Remove the cutter and the piece of potato from the cutter end. You’ll be left with a potato “mushroom” and the  “o-shaped” piece of potato you’ve removed.  Save the trimmings to use for another purpose, or discard.

On a rimmed baking sheet, toss prepared potatoes with olive oil. Season generously with salt and pepper. Roast until potatoes are golden brown and tender, about 40 minutes. 

To Serve: Transfer potatoes to a serving bowl or platter. Garnish with chopped parsley; serve.