1. Preheat the oven to 400 degrees Fahrenheit 2. Toss the cleaned, quartered potatoes with 1/3 cup of the olive oil, or more as needed 3. Sprinkle salt, pepper, and thyme over potatoes and toss again 4. Put the potatoes into a roasting dish and put into the oven for 45-55 minutes, until cooked through and lightly browned; set aside 5. While the potatoes are cooking, prepare the aioli: 6. Whisk the garlic, egg yolks, 1/8 teaspoon salt, and the white pepper together until light and smooth 7. Whisk in 1 cup olive oil, at first a drop at a time, until the mixture thickens and stiffens, then a bit at a time, making sure it is well combined after each addition 8. Gradually whisk in the lemon juice and water 9. Taste the aioli and adjust the seasonings 10. Stir the basil into the aioli 11. Refrigerate the aioli 12. Increase the oven temperature to 500 degrees Fahrenheit 13. Clean the mushroom caps 14. Brush a baking sheet with 2 Tablespoons olive oil, place the mushroom caps on it, and brush them with 2 Tablespoons olive oil 15. Roast the mushroom caps for 6 minutes 16. Remove the mushrooms from the oven, and quickly close the door to retain the heat 17. Using tongs, flip the mushrooms over, and sprinkle another 2 Tablespoons olive oil on them 18. Roast the mushrooms another 6 minutes 19. Make a vinaigrette of 1/2 cup red wine vinegar, 1/2 cup olive oil, 1/8 teaspoon salt, and 1/8 teaspoon fresh ground black pepper 20. Toss the spinach lightly with the vinaigrette 21. Cut the mushrooms into 1-inch pieces 22. To serve: Place 1 cup spinach on each plate, add 1 cup roasted potatoes and 1/6 of the mushrooms, and garnish with 1 Tablespoon of the aioli on top ---------------------------------------------------------------------------
Nutrition
Ingredients
