Imagine a side dish so tantalizing that it steals the spotlight from the main course - this Garlic and Rosemary Roasted Potatoes and Mushrooms recipe is exactly that culinary masterpiece! With golden, crispy edges, a fragrant herb-infused aroma, and a perfect balance of earthy mushrooms and tender potatoes, this dish is about to become your new obsession. Whether you're a home cook looking to impress or simply craving a mouthwatering side that elevates any meal, get ready to transform ordinary vegetables into an extraordinary culinary experience that will have everyone asking for seconds.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound baby potatoes, halved
- 8 ounces mushrooms, quartered
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Wash the baby potatoes thoroughly and pat them dry with a clean kitchen towel. Cut the potatoes in half lengthwise to ensure even cooking and maximum crispy surface area.
- Clean the mushrooms with a damp paper towel to remove any dirt. Quarter the mushrooms to match the size of the potato halves for uniform roasting.
- In a large mixing bowl, combine the halved potatoes and quartered mushrooms. Drizzle olive oil over the vegetables and toss to coat evenly.
- Mince the garlic cloves finely. Fresh garlic provides the most robust flavor. Chop the fresh rosemary leaves, releasing their aromatic oils.
- Sprinkle minced garlic, chopped rosemary, salt, and freshly ground black pepper over the vegetables. Toss again to distribute the seasonings thoroughly.
- Spread the seasoned potatoes and mushrooms in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow proper roasting and crispy edges.
- Place the baking sheet in the preheated oven and roast for 35-40 minutes, stirring once halfway through cooking to ensure even browning.
- The potatoes are done when they are golden brown, crispy on the outside, and tender on the inside. The mushrooms should be caramelized and slightly shrunken.
- Remove from the oven and let rest for 2-3 minutes. Transfer to a serving dish and garnish with additional fresh rosemary if desired.
- Serve hot as a delicious side dish that pairs wonderfully with roasted meats, grilled fish, or as part of a vegetarian meal.
Tips
- Pat ingredients completely dry before roasting to ensure maximum crispiness
- Use fresh garlic and rosemary for the most vibrant flavor profile
- Don't overcrowd the baking sheet - give vegetables space to roast, not steam
- Stir halfway through cooking to ensure even browning and caramelization
- Choose baby potatoes with similar sizes for uniform cooking
- Use high-quality extra virgin olive oil for better flavor and roasting
- Let the dish rest briefly after roasting to allow flavors to settle
- Experiment with additional herbs like thyme or oregano for variation
Nutrition Facts
Calories: 150kcal
Carbohydrates: 20g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
