Amazing Faux Roasted Mushroom Tops

One afternoon while scrolling down my personal Face Book page, I came across a video of a man making roasted potatoes that resembled Mushroom Tops. How cute is that!

I’ve been wanting to try something a bit more festive for special occasions, and these roasted potatoes seemed the perfect dish for a New Year’s Eve Beef Wellington Supper or Valentine’s Day Surf and Turf. So I took it for a spin. Normally when trying a new dish such as a side, the main attraction is one I am familiar with to eliminate the stress. Not this time around. Chilean Sea Bass with Mushroom Top Potatoes and asparagus just seemed the perfect Romantic Friday Date Night Supper. How romantic!

Enjoy!

Roasted “Mushroom Top” Potatoes
2 lbs medium Yukon Gold Potatoes
2 tablespoons Butter
2 tablespoons Olive Oil
Salt to taste
White Pepper to taste
Parsley for Garnish

Heat oven to 425-degrees. Line a rimmed baking sheet with foil, spray foil with cooking spray, set aside.

Scrub potatoes, pat dry. Insert an apple corer mid-way up inside the potatoes. With a sharp paring knife, cut around the top of the corer insert. Remove the bottom section of potato. Carefully withdraw the corer. The potato should now resemble a mushroom.

Repeat until all the potatoes have been carved. Arrange potatoes on the prepared pan.

Melt butter. Add olive oil to the butter. Drizzle mixture over the potatoes, gently toss to coat. Season wit salt and pepper.

Place in the heated oven to roast until tender and cooked through, about 25 minutes. Turn potatoes as needed for even browning about mid-way through.

Snip parsley. Lay Potato “Mushroom Tops” on a serving platter. Garnish with parsley just before serving.

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 I am the light of the world, says the Lord;
whoever follows Me will have the light of life.