Crispy Mushroom Onion Potatoes
Transform your side dish game with this sizzling recipe for Crispy Mushroom Onion Potatoes! Perfectly golden baby potatoes take center stage, crisped to perfection in a hot skillet, while caramelized onions and earthy mushrooms bring irresistible depth and richness. Infused with fresh rosemary, smoky paprika, and fragrant garlic, this dish is a flavor-packed dream that’s both comforting and sophisticated. Ready in just 45 minutes, this versatile recipe is ideal as a hearty vegetarian main or a crowd-pleasing side dish. Garnish with a sprinkle of parsley for an elegant finishing touch, and watch it become the star of your dinner table!
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Recipe Information
Ingredients
- 1 pound baby potatoes
- 8 ounces button mushrooms
- 1 large yellow onion
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 large garlic cloves
- 1 teaspoon fresh rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil.
Wash and halve the baby potatoes. Add them to the boiling water and cook for 10 minutes, or until just fork-tender. Drain and set aside.
While the potatoes boil, clean the mushrooms with a damp cloth and slice them thinly. Peel and thinly slice the onion. Mince the garlic cloves.
Heat 1 tablespoon of olive oil and the butter in a large skillet over medium heat. Add the sliced onions and cook until softened and caramelized, about 10-12 minutes. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil and the sliced mushrooms. Cook them over medium heat until browned and their moisture has evaporated, about 6-8 minutes. Remove and set aside with the onions.
Add the final tablespoon of olive oil to the skillet. Arrange the drained potatoes cut-side down in a single layer. Allow them to cook undisturbed for 6-8 minutes, or until the bottoms are golden and crispy.
Add the caramelized onions, mushrooms, minced garlic, fresh rosemary, smoked paprika, salt, and black pepper to the skillet. Stir gently to combine and heat through, about 2-3 minutes.
Remove the skillet from heat and transfer the potatoes to a serving dish. Garnish with chopped parsley, if desired.
Serve immediately as a side dish or a hearty vegetarian main course.
Nutrition Facts
Calories |
963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 109.5 g | 40% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 14.3 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2990 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
