These perfect Roasted Potatoes with Mushrooms make a scrumptious addition to your next meal! This simple blend of potatoes, mushrooms, and pancetta is seasoned with a clove of flavorful garlic and then roasted to perfection! It’s then garnished with fresh tarragon and dill to make an excellent side dish to pair with any meal!
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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!
Key Ingredients to make Roasted Potatoes with Mushrooms
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.
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!
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!
Find the full printable recipe with specific measurements below.
How to Make This Roasted Potatoes with Mushrooms Side-Dish
Step 1: Prepare Potatoes and Bake
Preheat your oven to 350F.. Wash your Yukon potatoes and then chop them into quarters. Place them in an oven-safe dish and drizzle the potatoes with extra virgin olive oil and salt. Bake your potatoes for 30 minutes.
Step 2 and step 3: Mix Pancetta and Mushroom Mixture
While the potatoes are baking, saute your chopped pancetta for one minute, and then add the sliced mushrooms and a small pinch of salt. Saute them together until the mushrooms start to get nice and brown.
Step 4: Combine
Remove the potatoes from the oven after 30 minutes and add minced garlic and the pancetta and mushroom mixture to the potatoes along with a pinch of salt. Change the oven heat to 400F and roast again for another 20 minutes, or until the potatoes are soft.
Step 5: Garnish and Enjoy
Once they’re out of the oven, garnish the potatoes with a handful of fresh chopped dill and stems of chopped tarragon. Add salt to taste and enjoy!
- If you don’t like mushrooms, you may leave them out or substitute chicken.
- You may substitute bacon for pancetta.
- Potatoes with mushrooms pair well with tarragon and if you can’t find fresh tarragon use dried.
Yukon potatoes are best for roasting because their thin and waxy skin cooks fairly quickly and then becomes crispy while the inside of the potato holds its firm shape. Plus, they’re delicious!
The only real difference between pancetta and bacon is that pancetta is unsmoked while bacon is smoked. So naturally, you can imagine the bacon flavor comes through smokier! They can be used pretty interchangeably in recipes as long as you’re not longing for that smoky bacon flavor.
There are endless options! I think it makes a great dish to have on the table for Thanksgiving or any other holiday you celebrate, but it’s also a great weeknight dish too. Serve it alongside Beef Filet Mignon Steak Salad or Tender Breaded Chicken, the choice is yours!
Additional Potato Recipes To Try
My childhood family favorite till this day is the braised potatoes, it’s a favorite with the whole family. The ultimate guest favorite is cheesy scalloped potatoes, I make these often. The creamy homemade buttery mashed potatoes are my go-to crazy dinner recipe side dish.
More Recipes Using Potatoes You Should Try
If you tried this Roasted Potatoes with Mushrooms Side-dish or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!
Roasted Potatoes with Mushrooms Side-dish
- 1 lb Yukon potatoes, cut into quarters
- extra virgin olive oil
- salt, to taste
- 1 clove garlic, minced
- 4 oz pancetta, chopped or cubed
- 1 lb mushrooms, sliced
- 1 handful fresh dill, chopped
- 2 stems fresh tarragon, chopped
- Preheat the oven to 350F.
- Wash and chop Yukon potatoes into quarters. Place into an oven-safe dish. Drizzle potatoes with extra virgin olive oil and salt. Bake for 30 minutes.1 lb Yukon potatoes,, extra virgin olive oil, salt,
- Meanwhile, sauté chopped pancetta for 1 minute.4 oz pancetta,
- Add sliced mushrooms and a small pinch of salt.1 lb mushrooms,, salt,
- Sauté together until the mushrooms start to get a nice brown color or 4-5 minutes.
- Add garlic clove and the mushroom mix to potatoes.1 clove garlic,
- Add a pinch of salt.salt,
- Change oven heat to 400F.
- Roast for another 20 minutes, or until the potatoes are soft.
- Garnish potatoes with fresh chopped dill and chopped tarragon.1 handful fresh dill,, 2 stems fresh tarragon,
- Feel free to substitute pancetta for bacon.
- This recipe is made with Yukon potatoes, I have made this recipe with Russet potatoes, but the time for Russet potatoes will be more.