Roasted Mushrooms and Potatoes

In celebration of our new toaster oven we needed to try something new. I really like some frozen stuffed chicken breasts from the local grocer and it bothers me to heat the entire oven for two hand size chicken pieces. So we cooked the chicken in the toaster oven and the roasted mushroom and potato salad in the standard oven. They finished cooking at the same time and it was a big hit!

The mushrooms had a lot of flavor, the potatoes were just potatoes. The next time we make it, I'm going to try tossing the potatoes with some garlic. I welcome any other delicious suggestions.

Roasted Mushrooms and Potatoes
Ingredients

• 1 package (10.5 ounces) oyster or cremini mushrooms, trimmed (halved if using cremini)
• 2 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 1 pound red new potatoes, quartered
• 1/4 cup packed fresh parsley leaves - I didn't have these on hand, so they were omitted
  
• 2 to 3 teaspoons sherry or red-wine vinegar

Directions

1. Preheat oven to 450 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss mushrooms with 1 tablespoon oil; season with salt and pepper. On another rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast until mushrooms are browned and potatoes are cooked through, about 20 minutes, tossing once and rotating sheets halfway through. Transfer to a bowl and toss with parsley and vinegar.