Crispy Mushroom Potato Stack
Crispy roasted potatoes layered with sautéed mushrooms, topped with a sprinkle of herbs and drizzled in tangy balsamic glaze.
ingredients
- 4 medium-sized potatoes
- 8 oz mushrooms, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 2 tablespoons balsamic glaze
- Fresh parsley, for garnish
steps
- 1.
Preheat oven to 400°F (200°C). Slice potatoes into thin rounds.
- 2.
In a bowl, toss potatoes with olive oil, thyme, salt, and pepper until evenly coated.
- 3.
Arrange potato slices on a baking sheet in a single layer. Bake for 20 minutes or until golden and crispy.
- 4.
Meanwhile, heat olive oil in a skillet over medium heat. Sauté mushrooms until they release their moisture and turn golden brown, about 5-7 minutes. Season with salt and pepper.
- 5.
Once the potatoes are done, remove them from the oven. Start by placing one potato slice on a serving plate, followed by a spoonful of sautéed mushrooms. Repeat the process, creating a stack with alternating layers.
- 6.
Drizzle the stacks with balsamic glaze and garnish with fresh parsley.