The Best Roasted Potatoes And Mushrooms Recipe

This recipe for roasted potatoes and mushrooms is not only a delightful side dish to accompany a roast in the oven, but it can also stand alone as a satisfying meal. The ingredients may be simple, but the flavors are absolutely incredible. Your entire family is guaranteed to savor these exquisite potatoes and mushrooms!

Roasted Potatoes And Mushrooms

Like many other families, ours is super busy, always on the run, always in need of a few more hours in a day! At the end of the day when everyone is coming back home, all we need is relax and share our day over a nice, quick, savory dinner. And these roasted potatoes and mushrooms have been a great help, oh, so many times!

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This potato and mushrooms bake is such a lovely recipe! It comes together relatively quickly, about 40 minutes from prepping the ingredients to baking. An awesome idea for a side dish next to a delicious bottom round roast or any of these fish recipes , which are also quick to make, these roasted potatoes and mushrooms make a great meal on their own too, if you are a vegetarian or simply want to cut back on your meat intake. I like to serve these on their own as I normally have super light dinners and also because I like to truly savor this recipe.

We’re making this potato and mushroom side dish recipe a lot during summer time too, for barbecues and potlucks! Because these roasted potatoes with mushrooms are so easy and handy to mix up in advance before the party and won’t require a lot of babysitting so you can focus on the other dishes and your guests.

Can you roast mushrooms with potatoes?

Absolutely! Roasting mushrooms with potatoes is one of the easiest and most delicious ways to cook them. The mushrooms become perfectly tender and flavorful, adding a wonderful depth of flavor to the roasted potatoes. Plus, when roasting both together, you save time and dishes!

I do like to sauté the mushrooms first to get them started on cooking and add some extra flavor, but if you’re short on time or just want to simplify the recipe, you can skip that step. Simply toss the mushrooms with the potatoes and seasoning and roast in the oven as directed.

What kind of potatoes should I use?

For this recipe, I recommend using either red potatoes or Yukon gold potatoes. These varieties hold up well when roasted and have a nice creamy texture. You can also use russet potatoes if that’s what you have on hand, just make sure to cut them into smaller pieces so they cook evenly with the mushrooms.

If you prefer a crispier exterior on your roasted potatoes, you can also use baby potatoes and roast them whole or halves.

Should you always boil potatoes before roasting?

It is not necessary to boil potatoes before roasting, as they will cook perfectly in the oven. However, boiling can help speed up the cooking process and give them a head start on becoming tender. If you do choose to boil your potatoes before roasting, make sure to pat them dry before adding them to the pan with the mushrooms.

Is it better to roast or sauté mushrooms?

It really depends on personal preference and the dish you are making. Roasting mushrooms with potatoes adds a delicious depth of flavor, while sautéing them can bring out their natural flavor and create a more tender texture. In this recipe, I prefer sautéing the mushrooms first then roasting them with the potatoes for the best of both worlds.

Do sautéed mushrooms have any nutritional value?

Yes, sautéed mushrooms do have nutritional value. They are low in calories and fat, but high in vitamins and minerals such as potassium, selenium, and B vitamins. They also contain antioxidants that may help boost the immune system and protect against disease. Overall, adding sautéed mushrooms to your diet is a great way to add flavor and nutrition without adding a lot of extra calories.

Is it better to cook mushrooms in butter or olive oil?

It depends on personal preference. Cooking mushrooms in butter can add a rich, savory flavor while cooking them in olive oil can be a healthier option. In this recipe, both options work well and it’s up to you to choose which one you prefer. Just make sure not to use too much fat when sautéing the mushrooms as they can become too greasy and heavy. A little bit goes a long way!

What is the secret to crispy mushrooms?

The secret to crispy mushrooms is to make sure they are not overcrowded in the pan and that they have enough space to release moisture while cooking. This allows them to crisp up and develop a deeper flavor.

Additionally, cooking over high heat can help achieve a crispy texture on the outside while keeping the inside tender.

Adding a little bit of oil or butter also helps create a nice crispiness on the edges.

Lastly, do not stir the mushrooms too often while cooking as this can also prevent them from getting crispy.

Why are my roast potatoes never crispy?

There could be a few reasons why your roast potatoes are not crispy:

• One reason could be that the potatoes were not dried well before roasting, causing them to steam instead of crisp up.
• Another reason could be that they were overcrowded on the pan, preventing air circulation and causing them to become soft instead of crispy. To ensure crispy roasted potatoes, make sure to properly space them on the pan.
• The type of potatoes used could also play a role. Some types of potatoes, like russet potatoes, tend to become softer when roasted and may not achieve a crispy texture. Try using a different variety if this is the case.

Tips for perfect roasted potatoes and mushrooms:

• Cut the potatoes and mushrooms into similar size pieces to ensure even cooking.
• Sauté the mushrooms before adding them to the pan for extra flavor.
• Use a good quality olive oil for best results.
• Don’t overcrowd the pan, make sure there is space between each piece of potato and mushroom.
• Flip the potatoes and mushrooms halfway through cooking to ensure they crisp up evenly.
• For extra flavor, add some of your favorite herbs to the seasoning mix.

What are some recipes that go well with roasted potatoes and mushrooms?

This recipe is great on its own but if you want to pair it with other dishes, here are some ideas to get you started:

• Instant pot whole chicken roast or steak: The earthy flavor of the roasted potatoes and mushrooms pairs well with a flavorful protein like chicken or steak.
• Crispy lemon fried chicken:  The tangy and savory flavors of the fried chicken complement the roasted vegetables perfectly.
• Bacon wrapped turkey breast:  The salty and smoky flavors of the bacon add a delicious contrast to the roasted vegetables.
• Baked salmon: This dish is easy to make and perfect for a quick weeknight dinner. The salmon’s flaky texture goes well with the crispy potatoes and tender mushrooms.
• Garlic butter shrimp: The rich and savory flavors of the garlic butter shrimp complement the roasted potatoes and mushrooms perfectly.
• Roasted vegetables like these fried zucchini in garlic vinegar sauce.
• Parmesan cauliflower rice – an easy vegetarian dish that is quick to make too.

The possibilities are endless when it comes to pairing roasted potatoes and mushrooms with other dishes

Overall, roasted potatoes and mushrooms make a delicious and versatile side dish that pairs well with any meal. With these tips, you can easily achieve perfectly crispy and flavorful potatoes and mushrooms every time.

Roasted Mushroom And Potato Recipe

What ingredients are in this dish?

We don’t like to make these roasted potatoes and mushrooms too complicated or add fancy flavors. We think less is best and with the right ingredients a dish can taste like a gourmet recipe. So we only add garlic, fresh parsley, dry thyme, salt and pepper. That’s it! Just simple ingredients that combined, make one of the most amazing recipes!

For this recipe I used champignon mushrooms but other types of mushrooms are just as great. Some suggestions include shiitake mushrooms, cremini, or porcini mushrooms.

Try adding some parmesan cheese when serving for an extra burst of flavor. And if you like some heat, add a pinch of red pepper flakes.

You will also need this equipment:

• small bowl
• zip bag
• large baking sheet
• parchment paper
• turner
• garlic press
• non stick skillet

How do you make these roasted potatoes with mushrooms?

1. Pre heat the oven to 475 F. Line a baking sheet with parchment paper and set aside.
2. In a small bowl mix 4 garlic cloves, smashed, extra virgin olive oil and dry thyme and combine well.
3. Place diced potatoes and the olive mix in a zip bag seal then mix well to coat evenly.
4. Spread potatoes in the prepared baking sheet, then sprinkle salt and pepper to taste.
5. Place in the pre heated oven and roast for 25-30 minutes or until the potatoes are a golden brown.
6. Meanwhile, place sliced mushrooms in a non stick skillet, sprinkle salt and pepper to taste, add 3 tbsp olive oil and sauté until the mushrooms are slightly soft and brown and the juice has evaporated, about 7-10 minutes.
7. Add minced garlic and sauté for an additional minute or until the garlic is fragrant.
8. Turn the heat off and sprinkle chopped fresh parsley. Mix to coat.
9. Mix cooked mushrooms with roasted potatoes and serve warm or re heat in the oven for a few minutes, if served the next day.

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Roasted Potatoes And Mushrooms

This roasted potatoes and mushrooms recipe makes a nice side dish to bake alongside a roast in the oven but it's also great as a meal on its own!

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Side Dish

Cuisine: American

Keyword: mushrooms and potatoes, potatoes and mushroom, roasted mushrooms and potatoes, roasted potatoes and mushrooms, roasted potatoes with mushrooms

Servings: 4 people

Author: Petro Neagu

Cook ModePrevent your screen from going into sleep mode

Ingredients

For the potatoes:

• 4 large garlic cloves smashed
• 2/3 cup olive oil
• 1 tsp dry thyme
• 8 medium small potatoes washed well, dried and diced
• salt and pepper to taste

For the mushrooms:

• 15 medium button champignon mushrooms, sliced
• 3 tbsp olive oil
• 3 large garlic cloves minced
• salt and pepper to taste
• bunch of fresh parsley finely chopped

Equipment

• small bowl
• zip bag
• baking sheet
• parchment paper
• turner
• garlic press
• non stick skillet

Instructions

• Pre heat the oven to 475 F. Line a baking sheet with parchment paper and set aside. In a small bowl mix 4 garlic cloves, smashed, olive oil and dry thyme and combine well.
  
• Place diced potatoes and the olive mix in a zip bag seal then mix well to coat evenly.
  
• Spread potatoes in the prepared baking sheet, then sprinkle salt and pepper to taste (I found a pinch of each works great). Make sure you don't over crowd the potatoes as they will boil instead of roasting so use a large baking sheet. 
  
• Place in the pre heated oven and roast for 25-30 minutes or until the potatoes are a golden brown.
  
• Meanwhile, place sliced mushrooms in a non stick skillet, sprinkle salt and pepper to taste, add 3 tbsp olive oil and saute until the mushrooms are slightly soft and brown and the juice has evaporated, about 7-10 minutes. Add minced garlic and saute for an additional minute or until the garlic is fragrant.
  
• Turn the heat off and sprinkle chopped fresh parsley. Mix to coat.
  
• Mix cooked mushrooms with roasted potatoes and serve warm or re heat in the oven for a few minutes, if served the next day.
  

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