Roasted Potatoes with Mushrooms Side-dish

in Starters and Sides

potatoes with mushrooms side dish

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

potatoes with mushrooms

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.

potatoes with mushrooms

  • Meanwhile, sauté 113 grams of chopped pancetta for 1 minute.

potatoes with mushrooms

  • Add 1 pound of sliced mushrooms and a small pinch of salt.

potatoes with mushrooms

  • Sauté together until the mushrooms start to get the nice brown color.

potatoes with mushrooms

  • Add 1 minced garlic clove and the mushroom mix to potatoes.
  • Add a pinch of salt.

potatoes with mushrooms

  • 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.

potatoes with mushrooms side dish

Items I used in this recipe: 

Casserole dish Cornigware French White Oblong Casserole, 3-Quart, sauté pan WearEver C94407 Pure Living Nonstick Ceramic Coating Saute Pan Fry Pan, 12-Inch, Gold, knifes to chop Global G-2338 – 3 Piece Starter Knife Set with Chef’s, Utility and Paring Knife, wooden spoon to stir OXO Good Grips Wooden Corner Spoon.

Print Recipe

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%
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5 Comments

  1. Mom's Dish
    December 19, 2014 at 11:51 pm  ·  Reply

    I made this today. Except I didnt add bacon but added some onions. It turned out really good!Thanks for the recipe

  2. TimedEating
    January 16, 2015 at 3:34 pm  ·  Reply

    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

  3. Valentina
    February 17, 2015 at 12:02 am  ·  Reply

    Oh my.. This is perfection. I could eat this for breakfast, lunch or dinner:)..

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