Roasted Potatoes with Mushrooms Recipe

Name: Roasted Potatoes with Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups button mushrooms, halved; 2 tablespoons olive oil; Kosher salt and freshly ground black pepper; 1 pound baby new red potatoes; 1 clove garlic, smashed; 3/4 cup reduced-fat sour cream; 1/4 cup low-fat plain yogurt; 1/4 cup well-shaken buttermilk; 1 tablespoon champagne vinegar; Small pinch cayenne; 1/4 cup roughly chopped parsley leaves; 1/4 cup chopped chives; 2 tablespoons chopped green onion; 2 tablespoons chopped dill; 1 tablespoon chopped tarragon leaves; Dash Worcestershire; Dash hot sauce

Servings: persons

2 cups button mushrooms, halved
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 pound baby new red potatoes
1 clove garlic, smashed
3/4 cup reduced-fat sour cream
1/4 cup low-fat plain yogurt
1/4 cup well-shaken buttermilk
1 tablespoon champagne vinegar
Small pinch cayenne
1/4 cup roughly chopped parsley leaves
1/4 cup chopped chives
2 tablespoons chopped green onion
2 tablespoons chopped dill
1 tablespoon chopped tarragon leaves
Dash Worcestershire
Dash hot sauce

1
Preheat the oven to 450 degrees F.
2
On a rimmed baking sheet, toss the mushrooms with 1 tablespoon olive oil, and season with salt and pepper, to taste.
3
On another rimmed baking sheet, toss the potatoes with the remaining 1 tablespoon olive oil, and season with salt and pepper, to taste.
4
Put both pans in the oven, and roast until the mushrooms are browned and the potatoes are cooked through, about 20 minutes, tossing once and rotating the sheets halfway through.
5
Remove the pans from the oven, and let cool slightly.
6
While the potatoes and mushrooms roast, make the dressing.
7
Add the garlic, sour cream, yogurt, buttermilk, and vinegar into a food processor and blend to combine.
8
Add the cayenne, herbs, Worcestershire, and hot sauce.
9
Blend until fully incorporated and the dressing is a pale green.
10
Season the dressing with salt and pepper, to taste, if needed.
11
Add the potatoes and mushrooms to a serving bowl and pour in the dressing.
12
Toss to coat and serve warm or room temperature.

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups button mushrooms, halved, 2 tablespoons olive oil, Kosher salt and freshly ground black pepper, 1 pound baby new red potatoes, and more.

Yes, Roasted Potatoes with Mushrooms falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Potatoes with Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions