Garlic & Mushroom Roasted Potatoes
Creamy roasted potatoes with earthy mushrooms, garlic, and herbs. A simple side for poultry or a hearty vegetable dish.
- Time
- 45 min
- Serving
- 356 kcal
- Ingredients
- ≈ $1.72
- Protein
- 11 g
Ingredients
- 1 Potatoes≈ $2.19 per kg 260 g
- 2 Button mushrooms≈ $7.50 per kg 120 g
- 3 Garlic≈ $10.00 per kg 5 g
- 4 Sunflower oil 12 ml
- 5 Dried thyme 1 g
- 6 Fresh rosemarypack 20 g ≈ $2.00 2 g
- 7 Salt 2 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut potatoes1 into thick rounds and slice mushrooms into halves or planks.
Toss potatoes1 and mushrooms with oil, minced garlic3, thyme, rosemary, salt, and pepper.
Spread in a single layer on a baking sheet or dish.
Roast at 400°F (200°C) for 35–40 minutes, stirring once halfway.
Remove when potatoes1 are tender inside and golden at the edges.
Tips
- Why it works
- Add the garlic and herbs after mixing with the oil, so they coat the potatoes and mushrooms evenly. If added right away, the salt dries them out and they lose their aroma.
- Substitutions
- Swap the button mushrooms for oyster mushrooms (120 g). They are softer and not bitter. Replace the rosemary with dried (0.5 tsp), using half the amount.
- Common mistakes
- If the potatoes only turn pale and don't brown, there isn't enough oil. Add another 6 g and toss before the second bake.
- Storing and reheating
- Keeps in the fridge for 3 days. Reheat in the oven at 180 °C for 10 minutes with a splash of water, so it doesn't dry out.
- Serve with
- Serve with boiled chicken, or on its own with a simple cucumber and sour cream salad.
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