Cozy Roasted Young Potatoes with Mushrooms

Ingredients

• 250 g Young potatoes (boiled, whole if small or cut into halves/quarters if large; with or without skin)
• 200 g Cremini or button mushrooms (quartered)
• 1 Yellow onion (small, thinly sliced into half-moons)
• 50 ml Olive oil
• 0.5 tsp Dried thyme
• 1 tsp Paprika (sweet, not smoked)
• 0.5 tsp Dried garlic powder
• Salt (to taste)
• Black pepper (to taste)
• 2 tbsp Fresh dill (finely chopped)
• 2 tbsp Fresh parsley (finely chopped)

Steps

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Place the boiled young potatoes, quartered mushrooms, and sliced yellow onion in a large mixing bowl or directly onto a baking sheet.

3. 3

   Drizzle the olive oil over the vegetables.

4. 4

   Add the dried thyme, sweet paprika, garlic powder, salt, and black pepper.

5. 5

   Toss everything together until the potatoes and mushrooms are evenly coated with the oil and spices.

6. 6

   Spread the mixture in a single layer on a baking sheet.

7. 7

   Roast in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the potatoes have developed a golden-brown, crispy exterior.

8. 8

   Remove from the oven and immediately sprinkle with the finely chopped fresh dill and parsley.

9. 9

   Toss once more to distribute the herbs and serve warm.

Notes

For the best texture, ensure the boiled potatoes are dry before tossing with oil to help them crisp up in the oven. You can use baby gold or red potatoes for this recipe.

Nutrition per serving

• side dish
• vegetarian
• vegan
• gluten-free
• roasted
• potatoes
• mushrooms
• easy recipe