Smarter Living: Recipes

Photo: Greendragonflygirl/Flickr

Serves 4-6 as a side dish


  • 1-¾ pounds new potatoes, scrubbed and cut into 3/4-inch thick wedges
  • 1/2 pound fiddle head ferns, thoroughly washed and stems trimmed
  • 8-10 fresh shitake mushrooms, stems removed, caps sliced
  • 5 spring onions, bulbs cut in half from stem to root, greens cut into 1-1/2-inch pieces
  • 5 cloves garlic, sliced
  • 1/4 cup vegetable stock, chicken stock or water
  • 6 tablespoons freshly squeezed lemon juice
  • 4-5 tablespoons olive oil
  • Salt and freshly ground black pepper


  1. Pre-heat oven to 425F.
  2. Toss potatoes and onion bulbs with 3 tablespoons olive oil, salt and pepper and place in a 9x13 glass-baking dish and cover with foil. Bake for 15 minutes.
  3. Remove foil and cook for another 30 minutes (turning potatoes over halfway way through) until potatoes are browned and tender.
  4. Meanwhile, bring a pot of salted water to a boil and add the ferns, cook for 5 minutes then drain and dip in an ice bath to stop them from cooking further. Set aside.
  5. When the potatoes have 10 minutes left to cook. Heat 2 tablespoons olive oil in a 10-inch cast iron skillet or frying pan.
  6. Add the shitake mushrooms, season with salt and sauté for 5 minutes over medium heat.
  7. Add the fiddlehead ferns, onion greens and garlic and sauté for 1 minute. Add stock or water and cook for another 5 minutes. Add the lemon juice and cook for 1 minute.
  8. When the potatoes come out of the oven, toss the potatoes with the fiddlehead fern mixture, adjust seasonings and serve.

last revised 8/9/2011

Share | |
Find NRDC on