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Roasted Potatoes with Mushrooms Side-dish

Potatoes, pancetta, and mushrooms sauteed and roasted with hints of garlic and dill.
roasted-potatoes-with-mushrooms-in-a-dish-with-a-wooden-spoon

Why These Roasted Potatoes with Mushrooms Are My Go-To Side Dish

These are no ordinary roasted potatoes, folks! We’re taking things up a notch by adding salty pancetta, and juicy mushrooms. This simply made side dish is full of flavor and it pairs well with so many entrees

Plus, it’s that time of year again when your kitchen is buzzing and it seems like your table is always full. How are there so many pots and pans to clean afterwards? Simple recipes that go back to basics are the perfect break from high-maintenance holiday menus – that’s why these roasted potatoes with pancetta and mushrooms are my go-to side dish!

The Best Aspects of This Recipe

  • It’s super filling! Between the starch of the potatoes and the protein and fiber of the pancetta and mushrooms, you’re not going to step away from your plate feeling hungry! 
  • It’s easy and hands-off! There’s not a whole lot that goes into it, but it comes out the other side bursting with so much flavor that you’d think it took all day. It’s perfect for those busy holiday dinners when you have a finger in a bunch of different pots – literally!
  • It’s healthy and nourishing! This dish has it all in terms of it’s nutritional profile. There’s the protein, carbs, fat, potassium, and plenty of other vitamins 
  • It’s healthy and nutritious! This dish has got it all: protein, carbs, fat, potassium, and other vitamins. You can gobble this up knowing it’s doing wonderful things for you behind the scenes. 

So get ready to impress your guests by presenting them with this mouthwatering side of potatoes. This rustic dish takes you back to basics but with a twist – it’s a wonderful change from mashed potatoes and plain baked potatoes!

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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!

Key Ingredients to make Roasted Potatoes with Mushrooms 

Yukon Potatoes

Potatoes are such a rich source of potassium, and in fact, they contain more potassium than bananas! Potassium aids in decreasing blood pressure, heart problems, and kidney disorders. For this recipe we used Yukon potatoes because they roast well, but russet potatoes or fingerling potatoes will work too.

Pancetta

We use pancetta in this recipe, but you can use turkey bacon if you’d like! The fat that cooks off of the turkey or pancetta will be a flavorful and crunchy addition to the dish either way!

Mushrooms

White or crimini mushrooms work best for this recipe. They’ll absorb some of the flavors of the meat, which is delicious, and on the health side of things, they’re an energy and immune-boosting food.

Additionally, you’ll need extra virgin olive oil, salt, a garlic clove, and fresh dill and tarragon. These are flavor additions that you may not see, but you’ll definitely taste!

mushroom and potato side dish

How to make Roasted Potatoes with Mushrooms Side-Dish

roasted-potatoes-with-mushrooms-in-a-dish-with-a-wooden-spoon

Roasted Potatoes with Mushrooms Side-dish

Potatoes, pancetta, and mushrooms sauteed and roasted with hints of garlic and dill.
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Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: American
Allergy: Dairy Free, Gluten Free, Nut Free
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 116kcal

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 clove garlic, minced
  • 113 g pancetta, chopped
  • 1 lb mushrooms, sliced
  • 1 handful fresh dill, chopped
  • 2 stems fresh tarragon, chopped

Instructions

  • Preheat the 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.

Nutrition

Calories: 116kcal | Carbohydrates: 12g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 100mg | Potassium: 457mg | Fiber: 2g | Sugar: 2g | Vitamin A: 27IU | Vitamin C: 13mg | Calcium: 13mg | Iron: 1mg

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