Roasted Baby Potatoes with Mushrooms and Herbs

Name: Roasted Baby Potatoes with Mushrooms and Herbs
Prep time: 12 min
Cook time: 35 min
Total time: 47 min
Yield: 8 servings
Ingredients: 12 oz uncooked baby potatoes cut into quarters; 12 oz cremini mushroom(s) sliced; 2 cup(s), chopped uncooked red onion(s) sliced, diced; 1 Tbsp Olive oil; 1 tbsp(s) kosher salt; 0.125 tsp(s) black pepper; 2 tbsp(s) rosemary fresh, divided; 2 tbsp(s) fresh parsley chopped

SmartPoints® value per serving

Total Time

47 min

Prep

12 min

Cook

35 min

Serves

Difficulty

Easy

Pair with scrambled eggs or roasted chicken.

Ingredients

uncooked baby potatoes

12 oz, cut into quarters

cremini mushroom(s)

12 oz, sliced

uncooked red onion(s)

2 cup(s), chopped, sliced, diced

Olive oil

1 Tbsp

kosher salt

1 tbsp(s)

black pepper

⅛ tsp(s)

rosemary

2 tbsp(s), fresh, divided

fresh parsley

2 tbsp(s), chopped

Instructions

Preheat oven to 425°F. Line a baking sheet with parchment paper.
Toss together potatoes, mushrooms and onions in a large bowl; drizzle with oil. Add salt, pepper, and 1 Tbsp rosemary; toss well to coat.
Spread vegetables in a single layer in prepared pan; roast, stirring once, until potatoes are tender and browned, about 30-35 minutes. Toss with parsley and remaining 1 Tbsp rosemary; serve.

Roasted Baby Potatoes with Mushrooms and Herbs

Ingredients

Instructions

Notes

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