My family does love its spuds! We usually have them a couple of times a week. While we love our standard recipes, we do like to experiment a little. We especially get creative at the end of the week when we have random remnants of veggies left over. This recipe was inspired on the fly by items we already had in the house. Potatoes are so easy to work with and you can easily use them in recipes with other veggies!
4 medium red potatoes
4-5 medium white mushrooms
1 tsp fresh basil
1/2 tsp dried tarragon
1/4 tsp fresh ground pepper
1-2 tsp olive oil
1/4 cup shredded Parmesan cheese
Scrub and quarter potatoes. Boil potatoes. Boiling should take about 20 minutes. Test potatoes with fork for doneness. Drain potatoes. Preheat oven to 350. Clean mushrooms. Cut mushrooms in half or smaller by preference. Toss potatoes, mushrooms, 1 tsp olive oil and spices. Place in a baking dish. Sprinkle Parmesan onto mixture. Drizzle with remaining olive oil. Bake until cheese had melted. Very easy and tasty!