Roasted potatoes and mushrooms with garlic and fresh parsley in a baking sheet
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Roasted Potatoes And Mushrooms

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Author: Petro


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

You will also need:

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


  • 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.