Roasted Potatoes & Mushrooms

Roasted Potatoes & Mushrooms


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

[Total: 3   Average: 5/5]

Roasted Potatoes & Mushrooms

Roasted Potatoes & Mushrooms

This side dish is unbelievably delicious!  I made it last night and actually ate it for my main course.  Whether you’re having vegetarians/vegans for the holidays or you just need a unique and tasty side dish to go with your meal here is one that I think everyone will love unless they are not a fan of mushrooms that is. 


1 Pound Babybella or Button Mushrooms

1 Pound Baby White Potatoes (Halved)

1/4 Cup Safflower Seed Oil

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

12 Sprigs Fresh Thyme

4 Tablespoons Chopped Fresh Chives For Garnish

Preheat your oven to 350 degrees and move your rack to center position.  Clean and trim mushrooms. I just usually wipe them off because I don’t want them waterlogged.  Cut mushrooms in half. In a large-size bowl toss halved mushrooms and halved potatoes with oil, kosher salt, and pepper.  Transfer to a parchment paper lined baking sheet and spread to there is an even layer. Place thyme sprigs on top.  Place in oven and roast for 45 minutes or until potatoes are done.  Remove from oven and pick out thyme sprigs and throw away. Transfer to serving bowl and garnish with chopped chives.  Serves 4



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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