This is meant to be a side dish, but on our recent vegetarian trend it worked out as an amazing main meal. New potatoes are perfect for this, but it can be made with red potatoes as well. The skin turns crisp while the insides are so deliciously creamy. The other veggies add to the flavor.
1 lb new potatoes
8 oz mushrooms
half a red bell pepper
half a yellow onion
3 tbsp olive oil
2 tsp thyme
2 tsp rosemary
1 tbsp balsamic vinegar
Wash the potatoes and in a glass dish toss with 2 tbsp olive oil and the rosemary and thyme. Sprinkle with salt and black pepper.
In a separate dish toss the mushrooms with the other tbsp olive oil. Salt lightly.
Preheat oven to 400F. Cut the red pepper into 1-inch squares. Add the onions cut into strips.
Place the mushrooms and the potatoes in the oven for 30 minutes. Turn and return for another 20 minutes. Remove and stir again and add the vinegar to the mushrooms. Place back to the oven for another 15 minutes. Turn off the oven and leave potatoes in there for another 15 minutes. Serve!