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
2 to 3 teaspoons sherry or red-wine vinegar
2 tablespoons capers (optional), rinsed
Preparation
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, vinegar, and capers, if desired.
