Perfect Roasted Potatoes with Mushrooms makes a scrumptious addition to your next lunch or dinner paired with a salad. This simple blend of potatoes, mushrooms, and pancetta, seasoned with a clove of delicious garlic then roasted to perfection. Finally, it is garnished with a fresh tarragon and dill blend. It’s an excellent side dish that pairs well with just about anything!
Ingredients you need to make Roasted Potatoes with Mushrooms
Yukon potatoes– Russet Potatoes or fingerling potatoes will work too.
Extra virgin olive oil– Or another type of oil you like to use.
Salt– For flavor.
Garlic clove– Flavor boost.
Chopped pancetta– Adds flavor and crisp! (You can also use bacon instead.)
Mushrooms– White or crimini mushrooms work best
Dill– Fresh!
Tarragon– Gives the dish that extra taste. You might not see it, but you can definitely taste it.
What do I need to make this recipe?
- 1 lb Yukon potatoes
- extra virgin olive oil
- salt to taste
- 1 garlic clove
- 113 grams chopped pancetta
- 1 lb sliced mushrooms
- a small handful of fresh dill
- 2 stems fresh tarragon
How Do You Make Potatoes with Mushrooms in the Oven?
First, preheat the oven to 350F before you begin to prep your ingredients.
Roast in the oven: Wash and cut the potatoes into quarters. Place it into a shallow oven-safe baking dish. Drizzle the potatoes with olive oil and a teaspoon of salt, then bake for 30 minutes.
Cook pancetta and mushrooms: While the potatoes are in the oven, saute the chopped pancetta for a minute in a skillet.
- Add sliced mushrooms and a pinch of salt to the pancetta.
- Sauté together until the mushrooms begin to brown nicely. Occasionally stir.
- Take potatoes out of the oven, then add the garlic and the mushroom mix to the potatoes with a pinch of salt.
- Change the oven heat to 400F.
- Roast for another 15 minutes or until the potatoes are tender.
- Garnish with a handful of fresh chopped dill and chopped tarragon.
- Add salt to taste if needed.
Other Mushroom Side-Dishes You May Enjoy
Creamy Stuffed Mushroom Appetizer
Equipment I Used
Roasted Potatoes with Mushrooms
Equipment
- Knife
- Cutting board
- oven safe dish
- garlic press
- Skillet
- Spatula
Ingredients
- 1 lb yukon potatoes cut into quarters
- extra virgin olive oil
- salt to taste
- 1 garlic clove minced
- 113 g pancetta chopped
- 1 lb mushrooms sliced
- 1 handful fresh dill chopped
- 2 stems fresh tarragon chopped
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
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!