Russian Roasted Potatoes with Mushrooms
Experience the comforting flavors of Russian Roasted Potatoes with Mushrooms, a hearty dish that combines golden, oven-roasted russet potatoes with earthy cremini mushrooms, caramelized onions, and fragrant garlic. This easy-to-make recipe is infused with aromatic paprika and a generous sprinkle of fresh dill, perfectly complementing the buttery richness of the sautéed vegetables. Ideal as a savory side dish or a satisfying vegetarian main course, this recipe delivers a rustic charm that’s perfect for weeknight dinners or special gatherings alike. Serve it with a dollop of sour cream or crème fraîche for an authentic touch. Ready in just an hour, this flavor-packed dish is a true celebration of simple, wholesome ingredients.
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Recipe Information
Ingredients
- 6 medium russet potatoes
- 400 grams cremini mushrooms
- 1 large onion
- 3 unit garlic cloves
- 4 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons fresh dill
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper or lightly grease it with oil.
Peel and rinse the potatoes, then cut them into bite-sized cubes, about 1-inch each.
In a large mixing bowl, toss the potatoes with 2 tablespoons of olive oil, 1 teaspoon of salt, 0.5 teaspoons of paprika, and 0.25 teaspoons of black pepper. Spread the seasoned potatoes evenly onto the baking sheet.
Roast the potatoes in the preheated oven for 20 minutes, stirring halfway through to ensure even browning.
While the potatoes are roasting, clean the cremini mushrooms with a damp paper towel and quarter them. Finely dice the onion and mince the garlic cloves.
Heat a large skillet over medium heat and add 2 tablespoons of olive oil and the butter. Once the butter has melted, add the onions and cook until softened and translucent, about 5 minutes.
Stir in the garlic and cook for another 1-2 minutes until fragrant. Add the mushrooms to the skillet and sauté for 8-10 minutes until they release their moisture and become golden brown. Season with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper.
Remove the potatoes from the oven and gently mix them with the sautéed mushrooms and onions. Return the mixture to the baking sheet and roast for an additional 10 minutes to marry the flavors.
Finely chop the fresh dill. Once the dish is out of the oven, sprinkle the dill over the roasted potatoes and mushrooms.
Serve hot as a side dish or a main course, accompanied by sour cream or a dollop of crème fraîche for added richness.
Nutrition Facts
Calories |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 323 mg | 14% | |
| Total Carbohydrate | 266.0 g | 97% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 29.8 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 309 mg | 24% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 8048 mg | 171% | |
*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.
