Mushroom and Baby Potatoes

This is an intriguing side. One you can serve with an Indian meal. And also with any roasted or grilled meats. Light on spice, deep flavors emphasized with caramelized onions, crisp potatoes and earthy cremini mushrooms. And the distinct tang of vinegar.

It is really easy to put together. Shauna came with some baby potatoes so I quickly made this for her dinner takeaway! How fortunate are she and me cause we are both are potato lovers!

MUSHROOMS AND BABY POTATOES

Serves 4

1 pound Baby Potatoes

7-10 large Cremini or white Mushrooms 

1 large Onion

3 Garlic cloves

1 Bay leaf

1/2 teaspoon Chile Powder

1 tablespoon Red Wine Vinegar

1/2 teaspoon Kosher Salt

Several grinds Black Pepper

3 tablespoons Canola Oil

Rinse potatoes well and pat dry. Since they saute in oil they should be really dry or else you will be burnt by splattering oil.

Heat oil in a large nonstick saucepan. 

Drop dry potatoes into hot oil and saute over a high flame for 10 minutes till potatoes are almost done. Poke them with the tip of a knife to check for doneness.

While potatoes saute, thinly slice onion and garlic. 

Clean mushrooms and cut into chunks. 

Take the crisped potatoes out of the pan. 

Drop sliced onions, garlic and bay leaf into the pan and saute till golden brown. 

Return potatoes and mushrooms to the pan. 

Season with chile powder, salt and pepper.

Saute veggies for 3-4 minutes.

Spoon vinegar over veggies and stir well. Let veggies hang out

for few minutes more.

Spoon into a bowl and serve them hot.

Shauna's takeaway is chicken curry and these potatoes. Ours is the same. Divide and conquer is a good way to deal.

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