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Dairy Free
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Gluten Free
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Nut Free
Simple Roasted Potatoes with Turkey and Mushrooms
Roasted Potatoes with Turkey Bacon and Mushrooms is a very simple but delicious dish.
It is that time of year again, when pots and pans are used often. I personally like the simple, quick and easy recipes. Like this roasted potatoes with turkey and mushrooms. How much can or should a person really eat in one sitting? Not much. Keep in mind the “Hara hachi bun me” rule, which means to eat until you are 80% full. What a good rule to keep in mind this holiday season.
To make a full meal, this dish would make the perfect main paired with a side Winter Pomegranate Salad with an Apple Cider Vinaigrette and Easy Roasted Asparagus with Cheese & Herbs. Finally, I’ll finish dinner with a warm cup of tea and a Soft & Simple Apple Cake with Cream Cheese.
Eating lots of potatoes is good for the growth and repair of the body’s cells due to its high vitamin C content. Potatoes are a rich source of potassium, they contain more than a banana! Potassium improves your health by relieving stroke, blood pressure, heart disorders, and kidney disorders. While turkey is a seasonal dish, dig in and gain all the health benefits! Turkey contains vitamins that are essential for energy production: vitamin B6 and niacin. To top off the abundance of health all these ingredients contain, there are mushrooms that boost the immune system if eaten daily. Hope you love this yummy, and filling dish!
What do I need to make this recipe?
Potatoes are filled with fiber and antioxidants, as well as potassium.
Garlic supports the immune system and benefits heart health.
White mushrooms are rich in vitamin D and support bone health.
Fresh dill gives your body flavonoids and vitamin C.
Green onion lowers your risk of heart disease and fill you with quercetin.
Along with these ingredients, you will need extra virgin olive oil, salt, and turkey bacon.
How to make Simple Roasted Potatoes with Turkey and Mushrooms
Steps
Preheat oven to 350F.
Wash and chop 1 pound of Yukon potatoes into fourths. Place into an oven safe dish.
Drizzle potatoes with 2 tablespoons extra virgin olive oil and 1 teaspoon of salt.
Bake uncovered for 35 minutes.
Meanwhile, saute chopped bacon for 1 minute.
Add 1 teaspoon olive oil, 1/8 teaspoon salt, and sliced mushrooms to the skillet.
Stirring occasionally, saute until mushrooms begin to brown (about 3 minutes).
Adding 1 minced clove of garlic and cook for one more minute.
When potatoes are ready, stir in the mushroom and bacon mix.
Garnish with chopped dill and green onion. Serve warm.
Ingredients
- 1 lb small Yukon potatoes
- 2 Tbsp extra virgin olive oil, + 1 tsp
- 1 tsp salt, + ⅛ tsp
- 1 clove garlic, minced
- 4 slices turkey bacon, chopped
- 1 lb white mushrooms, sliced
- 1 Tbsp fresh dill, chopped
- 2 stems green onion, chopped
Instructions
Preheat oven to 350F.
Wash and chop 1 pound of Yukon potatoes into fourths. Place into an oven safe dish.
Drizzle potatoes with 2 tablespoons extra virgin olive oil and 1 teaspoon of salt.
Bake uncovered for 35 minutes.
Meanwhile, saute chopped bacon for 1 minute.
Add 1 teaspoon olive oil, 1/8 teaspoon salt, and sliced mushrooms to the skillet.
Stirring occasionally, saute until mushrooms begin to brown (about 3 minutes).
Adding 1 minced clove of garlic and cook for one more minute.
When potatoes are ready, stir in the mushroom and bacon mix.
Garnish with chopped dill and green onion. Serve warm.
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From All We Eat Admin:
Me too :) love this dish!
Oh my.. This is perfection. I could eat this for breakfast, lunch or dinner:)..
Yes, I recommend this recipe.
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, www.timedeating.co.uk/secret-roast-potatoes
Yes, I recommend this recipe.
Yes, I recommend this recipe.
From All We Eat Admin:
:) Thank you! Great idea with the onion.
I made this today. Except I didnt add bacon but added some onions. It turned out really good!Thanks for the recipe
Yes, I recommend this recipe.
