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Dairy Free
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Gluten Free
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Nut Free
Roasted Potatoes with Mushrooms Side-dish
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!
Take your ordinary roasted potatoes up a notch by adding turkey bacon and mushrooms. This dish is full of flavor and pairs well with so many entries!
It’s that time of the year again. When kitchens are buzzing, tables are full, and there are so many pots and pans to clean afterward. Personally, I appreciate the breaks from the high-maintenance menus and welcome simple and quick recipes.
That’s why this holiday season, these Roasted Potatoes With Turkey And Mushrooms are my go-to side dish.
Here’s What I Love About This Recipe:
It’s a fulfilling side. I’ll be the first to admit that eating potatoes can turn into a never-ending activity. But adding turkey bacon and mushrooms into it allows you to feel fuller quicker. This side dish makes adhering to the “Hara hachi bun me” rule easy: eat until you’re 80% full.
It’s a pretty hands-off recipe. There’s not a lot of labor that goes into creating this recipe, which is perfect for busy, holiday dinners.
It’s healthy and nutritious! This dish has got it all: protein, carbs, fat, potassium, and other vitamins. Potatoes are a rich source of potassium. In fact, they contain more potassium than bananas! Potassium works in many wonderful ways as it aids in decreasing blood pressure, heart disorders, and kidney disorders. Turkey contains Vitamin B6 and niacin. And the mushrooms! They’re an energy and immune-boosting food!
Get ready to wow your guests by presenting them with this delicious side of potatoes. This rustic dish is a wonderful change from mashed potatoes and plain baked potatoes!
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 crispiness! (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.
How to make Roasted Potatoes with Mushrooms Side-Dish
Steps
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.
Ingredients
- 1 lb Yukon potatoes, cut into quarters
- extra virgin olive oil
- salt, to taste
- 1 clove garlic, 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.
Equipment Used
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