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Sunday, January 4, 2015

Roasted Potatoes with Mushrooms

I had some potatoes and mushrooms in my refrigerator that were going to be reaching their end soon so I decided to put this quick dish together.   I served it as a breakfast side with eggs and garnished the dish with some chopped fresh chives.  This could easily be a nice side to serve along meat or poultry as well.

 Roasted Potatoes with Mushrooms 

6 medium sized red potatoes 1/2" slices with the skin on
1 pint of fresh mushrooms quartered
2 cloves of garlic minced
2 tbsp olive oil
1 tsp paprika
1 tsp onion powder
fresh ground black pepper to taste
sea salt to taste

Preheat your oven to 450.  In a mixing bowl combine all ingredients and toss well so everything is coated nicely.  Place the potato and mushroom concoction in a dutch oven or roasting pan and cook uncovered tossing occasionally until they are lightly brown, about 20 minutes.  Serves 4.


  1. It is really an amazing dish you have shared which is god to cook and do my assignment good to eat by which you can get the nutrition and vitamins which is very god for the human body to be healthy which is good for everyone.

  2. Its an amazing post.... thanks for sharing this information with us.

  3. This instruction for stove-top Roasted Potatoes & Mushrooms exactly meets those strategies as it term paper writing service in reality doesn’t necessitate any time to combine up but you do have to swirl it every 15-20 minutes to stay it from burning.