The Best Roasted Potatoes And Mushrooms Recipe

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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! The ingredients are simple but the flavors are incredible and the whole family will enjoy these tasty potatoes and mushrooms!

Roasted Potatoes And Mushrooms

Like many other families our is super busy always on the run always in need of 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, 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.

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!

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, 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 saute until the mushrooms are slightly soft and brown and the juice has evaporated, about 7-10 minutes.
7. Add minced garlic and saute 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

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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