Indulge in a delightful combination of crispy potatoes and savory mushrooms, enhanced with aromatic garlic and fresh herbs. This dish serves as a versatile side or a satisfying main course, offering a harmonious blend of textures and flavors.
Why You’ll Love This Recipe
- Simple Ingredients: Utilizes common pantry staples for an uncomplicated yet flavorful dish.
- Versatile Pairing: Complements a variety of main courses or stands alone as a hearty vegetarian option.
- Texture Contrast: Combines crispy potatoes with tender mushrooms for a pleasing mouthfeel.
Ingredients
- 1 ¾ lbs honey gold or Yukon gold potatoes, cut into ¼-inch slices
- 10 oz shiitake mushrooms, sliced
- ¼ cup plus 2 tablespoons olive oil
- 1 ¼ teaspoons kosher salt, divided
- ½ teaspoon black pepper
- 8 sprigs fresh thyme, plus more for garnish
- ⅓ cup plus 3 tablespoons freshly grated Parmigiano Reggiano
- Optional: Lemon juice for finishing
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Prepare the Potatoes: Preheat your oven to 425°F (220°C). Place the sliced potatoes on a large rimmed baking sheet. Drizzle with 3 tablespoons of olive oil, season with ½ teaspoon of salt and black pepper, and toss to coat evenly. Spread the potatoes out in a single layer.
- Roast the Potatoes: Place the baking sheet in the preheated oven and roast for 20 minutes.
- Prepare the Mushrooms: While the potatoes are roasting, spread the sliced mushrooms on another large rimmed baking sheet. Drizzle with the remaining 3 tablespoons of olive oil, sprinkle with ½ teaspoon of salt, and toss quickly to coat. Scatter 4 sprigs of thyme over the mushrooms.
- Roast the Mushrooms: Add the mushrooms to the oven alongside the potatoes. Roast for 15 minutes. After this time, remove the mushrooms, sprinkle with 3 tablespoons of grated Parmigiano Reggiano, toss to combine, and set aside.
- Finish the Potatoes: After the initial 20 minutes, remove the potatoes from the oven. Toss them gently, sprinkle with the remaining ⅓ cup of grated Parmigiano Reggiano and the remaining thyme sprigs. Return to the oven and roast for an additional 10-15 minutes, or until golden brown and crispy.
- Combine and Serve: Once both the potatoes and mushrooms are roasted, combine them on one baking sheet. Toss gently to mix. Garnish with fresh thyme leaves and a squeeze of lemon juice if desired. Serve warm.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Variations
- Herb Substitutions: Replace thyme with rosemary or sage for a different aromatic profile.
- Cheese Options: Swap Parmigiano Reggiano with Pecorino Romano or Asiago for a distinct flavor.
- Mushroom Varieties: Use cremini or button mushrooms if shiitake are unavailable.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in a preheated oven at 375°F (190°C) for 10-15 minutes to regain crispiness.
FAQs
How can I ensure the potatoes turn out crispy?
To achieve crispy potatoes, ensure they are sliced evenly and not overcrowded on the baking sheet. This allows for proper air circulation and even roasting.
Can I use dried herbs instead of fresh thyme?
Yes, dried thyme can be used. Substitute with one-third the amount of fresh thyme called for in the recipe.
Is it necessary to peel the potatoes?
Peeling is optional and based on personal preference. Leaving the skins on adds texture and nutrients.
What other cheeses work well in this recipe?
Cheeses like Pecorino Romano, Asiago, or even a sharp cheddar can complement the flavors of this dish.
Can I add garlic to this recipe?
Absolutely. Minced garlic can be tossed with the potatoes before roasting for an added layer of flavor.
How do I prevent mushrooms from becoming soggy?
Ensure mushrooms are spread in a single layer without overlapping on the baking sheet to allow them to roast properly and avoid steaming.
Can I prepare this dish in advance?
While best enjoyed fresh, you can partially prepare by slicing the potatoes and mushrooms ahead of time. Store them separately in the refrigerator until ready to roast.
What main courses pair well with this side dish?
This dish pairs excellently with roasted meats, grilled chicken, or as part of a vegetarian meal alongside a fresh salad.
Can I use an air fryer instead of an oven?
Yes, an air fryer can be used. Adjust cooking times accordingly, as air fryers may cook the ingredients faster.
How can I add a spicy kick to this recipe?
Incorporate a pinch of red pepper flakes or a drizzle of spicy olive oil before roasting to add heat.
Conclusion
Crispy Garlic Mushrooms & Potatoes is a versatile and flavorful dish that brings together simple ingredients to create a satisfying culinary experience. Whether served as a side or enjoyed on its own, this recipe is sure to become a favorite in your kitchen.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 servings 1x
- Category: Side / Snack
Description
These Crispy Garlic Mushrooms & Potatoes are the ultimate comfort food side dish. Golden potatoes and mushrooms are tossed in garlic, herbs, and a crunchy coating—crispy on the outside, tender inside, and bursting with flavor.
Ingredients
- 2 cups baby potatoes, halved
- 2 cups button mushrooms, halved
- 3 tbsp olive oil
- 1 tbsp garlic, minced
- 1 tsp dried oregano
- 1 tsp paprika
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan
Instructions
- Boil potatoes until just tender (about 8–10 mins). Drain and let cool.
- In a bowl, toss mushrooms and potatoes with oil, garlic, oregano, paprika, salt, and pepper.
- Add breadcrumbs (and parmesan if using) and toss again.
- Spread on a baking sheet and roast at 425°F (220°C) for 25–30 mins, flipping halfway.
- Garnish with parsley and serve hot.
Notes
For extra crispiness, broil for the last 3 minutes. Great as a side or snack.
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