Hootenanny Potatoes and Mushrooms
Bring rustic comfort to your table with Hootenanny Potatoes and Mushrooms, a savory, herb-infused roasted vegetable medley that’s perfect as a side dish or stand-alone snack. Featuring tender baby yellow potatoes and earthy cremini mushrooms, this recipe is effortlessly elevated with fragrant rosemary, thyme, and roasted garlic, seasoned to perfection with paprika, kosher salt, and cracked black pepper. Baked to golden, caramelized perfection in just 40 minutes, these crispy-on-the-outside, soft-on-the-inside bites pair beautifully with any main course or add a cozy touch to your holiday spread. With simple prep and bold flavors, this dish lets the oven do the work, delivering hearty, irresistible goodness straight to your plate. Perfect for busy weeknights or special gatherings, these roasted potatoes and mushrooms are sure to steal the show.
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Recipe Information
Ingredients
- 1.5 pounds Baby yellow potatoes
- 1 pound Cremini mushrooms
- 3 tablespoons Olive oil
- 4 large Garlic cloves
- 1 tablespoon Fresh rosemary
- 1 tablespoon Fresh thyme
- 1.5 teaspoons Kosher salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease with olive oil.
Wash and dry the baby potatoes. Cut them in half, or into quarters if they are larger, to create bite-sized pieces.
Clean the cremini mushrooms by wiping them with a damp paper towel or using a mushroom brush. Trim the stems if needed, and halve any larger mushrooms.
In a large mixing bowl, combine the potatoes and mushrooms. Add olive oil and toss to coat evenly.
Mince the garlic cloves and finely chop the fresh rosemary and thyme. Add them to the mixing bowl along with the kosher salt, black pepper, and paprika. Toss everything together until well coated with the seasoning and herbs.
Spread the mixture evenly on the prepared baking sheet, ensuring there is enough space for the vegetables to roast without steaming. Use a second sheet if necessary.
Roast in the preheated oven for 35-40 minutes, flipping the potatoes and mushrooms halfway through, until the potatoes are golden brown and tender and the mushrooms are slightly crispy on the edges.
Taste and adjust seasoning with additional salt or pepper, if needed. Serve warm as a side dish or enjoy on its own as a comforting snack.
Nutrition Facts
Calories |
1029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 961 mg | 42% | |
| Total Carbohydrate | 144.3 g | 52% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 13.8 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 230 mg | 18% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 5029 mg | 107% | |
*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.
