I have been wanting to share this roasted potatoes and mushrooms recipe for a while. I make thses potatoes a lot summer time. They’re super easy and of course delicious. They go really well with grilled chicken or fish. I also like to serve them as a potato salad especially when we go to the beach.
I got the idea of these roasted potatoes and mushrooms from Ina Garten. I, of course, changed it a bit by adding mushrooms and using dried oregano. In fact you will find quite a few recipes with mushrooms on Tajoon. I try to include mushrooms in our diet at least 3 times a week. According to Best Health Magazine: “Many varieties of mushrooms contain good-for-your-bladder selenium and, like us, they produce vitamin D when exposed to sunlight. Oyster mushrooms are a good source of iron. Plus, they’re low in calories: Six medium white, for example, have just 22.” That’s not bad for one vegetable. So try to include mushrooms in your diet at least a couple of times a week, add them raw to your salads, cook them with chicken or include them in your pasta. The possibilities are endless.
Ok enough nutritious lessons, let me share with you a super easy dinner idea for those hectic summer days. Just marinate some chicken breast or tenders, you can use the same marinate you’ll be using for these potatoes (salt, pepper, Dijon mustard, onion, dries oregano and olive oil), and roast it in the oven with these potatoes for 400 degrees for 30- 40 minutes, and you’ll have a delicious dinner ready in less than an hour.
I hope you will get to try this recipe and enjoy it!
Prep Time: 15 minutes
Cook Time: 40 minutes
2 lbs of Baby Yellow or Red Potatoes
8 oz of Sliced Mushrooms
1 Small Onion Finely Chopped
2 Tbsp of Dijon Mustard
1 Tbsp of Dried Oregano
1/4 Cup of Olive Oil
Salt and Pepper to Taste
Add all ingredients to a roasting sheet.
If you can, cover the sheet with foil for easy clean up later.
Mix well using your hands.
The vegetables should be coated with mustard, olive oil and oregano
Roast the potatoes and mushrooms for 40 minutes or until the potatoes are fork tender
Allow them to cool off for 15 minutes before serving.
Serve either warm as a side dish or at room temperature as a salad
- 2 lbs of Baby Yellow or Red Potatoes
- 8 oz of Sliced Mushrooms
- 1 Small Onion Finely Chopped
- 2 Tbsp of Dijon Mustard
- 1 Tbsp of Dried Oregano
- ¼ Cup of Olive Oil
- Salt and Pepper to Taste
- Add all ingredients to a roasting sheet and mix well using your hands.
- The vegetables should be coated with mustard, olive oil and oregano
- Roast the potatoes and mushrooms for 40 minutes or until the potatoes are fork tender
- Allow them to cool off for 15 minutes before serving
- Serve either warm as a side dish or at room temperature as a salad