A Staple Side Dish
A healthy side dish with the right amount of herbal freshness to pair with any entrée.
Cookware & Appliances Needed
- Oven
- Stainless steel wired cooling rack
- Non-stick baking pans
- Parchment paper
- Cutting board
- Knife of choice
- Mixing bowl
- Small bowl
Ingredients
- Medley Idaho Potatoes- ~ 1 lb
- Asparagus – 1 bunch
- Mushrooms – 8 oz
- Black Truffle Salt – 1/2 TSP
- Ground Pepper – 1/2 TSP
- Herbes De Provence – 1/2 TSP
- Coriander – 1/4 TSP
- Italian Seasoning – 1/4 TSP
- Olive Oil – 1 TBSP
Instructions
- Begin by: Combining all the listed seasonings into a small bowl and set aside.
- Prepare your potatoes, mushroom, and asparagus. Wash and pat dry.
- Quarter your potatoes. Remove stems from mushrooms and slice into 1/4-inch thick sections. Remove the woody ends of the asparagus stalk.
- Add potatoes into a mixing bowel and add 2 TSP of olive oil and 5/4 TSP of your combined seasonings.
- Assemble your 2-piece baking sheet pan and cooling rack. Then transfer potatoes.
- In a baking pan lined with parchment paper, arrange your asparagus and mushroom in a manner to allow for adequate spacing. Drizzle 1 TSP of olive oil and add the remaining amount of combined seasonings.
- Preheat oven to 400 F
- Bake asparagus and mushrooms for 8-10 minutes or until done . Bake potatoes for 25-30 minutes or until potatoes are tender & golden brown. Enjoy!
