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YUKON GOLDS WITH CREMINI
6 large potatoes, scrubbed
1 1/2 pounds cremini mushrooms, brushed clean
1 head of garlic, separated into cloves, slightly bruised
1/2 cup olive oil
1/4 cup white wine
4 tablespoons butter
1 teaspoon freshly ground black pepper
Kosher salt to taste
Preheat the oven to 425 degrees. Cut the potatoes into medium-sized chunks. Cut the mushrooms into halves. Mix the potatoes, mushrooms and garlic cloves with the oil and put in a large shallow roasting pan.
Sprinkle with wine and dot with the butter, cut into pieces. Cover with foil and roast for 30-40 minutes or until a knife can be inserted into a potato without resistance. Increase the heat to broil. Remove the foil and broil 10-15 minutes more until top is browned, checking frequently. Season with salt. Serves 8-10
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