CRISPY POTATO AND MUSHROOMS

THIS IS THE PERFECT SIDE DISH IF YOU’RE LOOKING FOR A HEALTHY STARCH. THE SKIN OF THE POTATO IS WHERE ALL THE NUTRITION IS, SO IT’S BEST TO LEAVE IT ON. CUTTING THE POTATOES SMALLER ALSO GIVES THE SKINS A CHANCE TO CRISP A LITTLE. YUM! THE ADDITION OF SHERRY VINEGAR PROVIDES A RICH FLAVOURFUL TASTE TO THE MUSHROOMS, ROUNDING OFF THIS DISH IN STYLE.

STOVE TOP – PAN

3 Tbsp olive oil

2 cups diced potatoes

3 cups quartered brown mushrooms

3 Tbsp sherry vinegar

4 tsp chopped fresh thyme

2 spring onions, chopped

2 tsp lemon juice

1.Heat 2 tablespoons of the oil in a pan until quite hot. Add the potatoes and sauté for approximately 5 minutes. Reduce the heat, add the mushrooms and pour over the sherry vinegar and continue to cook.

2.After a few minutes add the remaining olive oil and the thyme and continue to cook until the potatoes have softened. Add the spring onions and the lemon juice and stir through, ensuring everything is well combined.