Description
Experience the irresistible flavors of pan roasted garlic mushrooms and baby potatoes—a delightful combination of crispy, golden potatoes and tender mushrooms infused with rich garlic. This easy-to-make dish is perfect for cozy family dinners or as a stunning side for your next gathering. Bursting with flavor, it’s comfort food that everyone will love.
Ingredients
Scale
- 1 lb baby potatoes, halved
- 8 oz fresh mushrooms (button or cremini), sliced
- 4 garlic cloves, minced
- 3 tbsp extra virgin olive oil
- 2 tsp fresh rosemary, chopped (or thyme)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, combine halved baby potatoes and sliced mushrooms.
- Add minced garlic, olive oil, rosemary, salt, and pepper; toss until well-coated.
- Spread the mixture evenly on a baking sheet.
- Roast for 25-30 minutes until golden brown and crispy.
- Let cool slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - For extra crispiness, parboil baby potatoes for 5 minutes before roasting. - Feel free to substitute sweet potatoes or add spinach for added nutrition. - Store leftovers in an airtight container for up to three days; reheat in a skillet for best results.