Roasted baby potatoes with mushrooms and herbs
Roasted potatoes are a classic side dish that never goes out of style. They're chockfull of flavor and super-easy to make. In this version, we replaced some of the potatoes with cremini mushrooms to lighten up the recipe a bit. The mushrooms are cooked down until they're tender and juicy, and are absolutely delicious served with roasted chicken, turkey, or meat. They're nicely complemented by red onions and fresh parsley and rosemary. This recipe is also wonderful to serve with scrambled or poached eggs for a hearty breakfast or dinner. It's also very versatile; you can experiment with other herbs and toss in whatever you have on hand.
Uncooked baby potatoes
12 oz, cut into quarters
12 oz, sliced
Uncooked red onion(s)
2 cup(s), sliced, diced
2 Tbsp, fresh, divided
2 Tbsp, chopped
- 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.
- Serving size: 1/2 cup