Ingredients
-
- 1 pound yukon potatoes
-
- extra virgin olive oil
-
- salt to taste
-
- 1 garlic clove
-
- 113 grams chopped pancetta
-
- 1 pound sliced mushrooms
-
- small handful of fresh dill
- 2 stems fresh tarragon
Directions:
- Preheat oven to 350F.
- Wash and chop 1 pound of yukon potatoes into quarters. Place into an oven safe dish.
- Drizzle potatoes with 2 Tablespoons extra virgin olive oil and 1 teaspoon of salt.
- Bake for 30 minutes.
- Meanwhile, sauté 113 grams of chopped pancetta for 1 minute.
- Add 1 pound of sliced mushrooms and a small pinch of salt.
- Sauté together until the mushrooms start to get the nice brown color.
- Add 1 minced garlic clove and the mushroom mix to potatoes.
- Add a pinch of salt.
- Change oven heat to 400F.
- Roast for another 20 minutes, or until the potatoes are soft.
- Garnish potatoes with a handful of fresh chopped dill and 2 stems of chopped tarragon.
- Salt to taste.
Items I used in this recipe:
Casserole dish Cornigware French White Oblong Casserole, 3-Quart
Roasted Potatoes with Mushrooms
Servings: 8
Calories: 105kcal
Ingredients
- 1 pound yukon potatoes
- extra virgin olive oil
- salt to taste
- 1 garlic clove
- 113 grams pancetta chopped
- 1 pound mushrooms sliced
- 1 handful fresh dill
- 2 stems fresh tarragon
Instructions
- Preheat oven to 350F.
- Wash and chop 1 pound of yukon potatoes into quarters. Place into an oven safe dish.
- Drizzle potatoes with 2 Tablespoons extra virgin olive oil and 1 teaspoon of salt.
- Bake for 30 minutes.
- Meanwhile, sauté 113 grams of chopped pancetta for 1 minute.
- Add 1 pound of sliced mushrooms and a small pinch of salt.
- Sauté together until the mushrooms start to get the nice brown color.
- Add 1 minced garlic clove and the mushroom mix to potatoes.
- Add a pinch of salt.
- Change oven heat to 400F.
- Roast for another 20 minutes, or until the potatoes are soft.
- Garnish potatoes with a handful of fresh chopped dill and 2 stems of chopped tarragon.
- Salt to taste.
Nutrition
Calories: 105kcal | Carbohydrates: 9g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 102mg | Potassium: 449mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0.4% | Vitamin C: 9.7% | Calcium: 2.2% | Iron: 12.6%
I made this today. Except I didnt add bacon but added some onions. It turned out really good!Thanks for the recipe
🙂 Thank you! Great idea with the onion.
Looks like a nice recipe – personally I prefer my roasted potatoes a little crispier which you get from cooking them a little differently – Here’s how I like to do it, http://www.timedeating.co.uk/secret-roast-potatoes
Oh my.. This is perfection. I could eat this for breakfast, lunch or dinner:)..
Me too 🙂 love this dish!