Spicy Roasted Potatoes & Mushrooms

I made these with my running/jogging buddies. We didn’t really follow the times exactly, and the recipe was originally for just potatoes, but we figured more ingredients wouldn’t hurt.

Most of this was just eyeballing to see when they seemed crunchy-on-the-outside-but-soft-on-the-inside. We almost forgot to add the mushrooms, but that turned out fine since potatoes need to cook longer anyway. :]

Spicy Roasted Potatoes & Mushrooms

Ingredients:

• 5 medium red potatoes, diced with peel
• 12 oz. mushrooms of choice
• 1 medium red onion, chopped
• 3 cloves garlic, minced
• sea salt, to taste
• ground black pepper, to taste
• 2 tsp chili powder (…or 1/2 tsp of super-spicy chili powder from Mekala)
• 1/3 cup extra virgin olive oil
• paprika, to taste

Instructions:

1. Preheat oven to 450 degrees F.
2. Arrange the potatoes and onions in a greased 9×13 inch baking dish so that they are evenly distributed.
3. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.
4. Bake for 35-40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes. (Add mushrooms about halfway through, since they don’t take quite as long to cook.)