One of our favorite side dishes at home: simple, quick to prepare, and always delicious! Oven-roasted baby potatoes with mushrooms are perfect for accompanying meats. This dish appeals to both kids and adults, making it ideal for festive meals alongside roasted meats like chicken, lamb, or beef, especially with a roasted leg of lamb.
The baby potatoes and mushrooms, whole or sliced, are marinated in a mix of balsamic vinegar, herbs, garlic, and spices, then roasted in the oven for about twenty minutes, especially if the potatoes have been pre-cooked. Below, I offer you two preparation methods, depending on your schedule.
This dish can also be an excellent vegetarian option, served alongside ratatouille to add some sauce and even more flavor.
It also pairs wonderfully with grilled or oven-baked fish.
The balsamic vinegar marinade, infused with thyme and rosemary, gives the baby potatoes and mushrooms an exquisite flavor.
One of our favorite side dishes at home, simple and quick to prepare!
Table of Contents
Cooking option :
You have two ways to prepare this side dish:
1. Pre-cooking the potatoes:
Parboil the baby potatoes for about twenty minutes, until they are tender inside but still firm. Then, mix them with the raw mushrooms in the marinade and roast everything in the oven for about 15 minutes.
This option is convenient because mushrooms cook much faster.
2. Two-step cooking:
Marinate the baby potatoes (uncooked) and mushrooms separately. Roast the potatoes alone for about 30 minutes first. Then add the mushrooms and continue cooking for an additional 15 minutes, adjusting the time if needed depending on the size of the vegetables.
Ingredients:
NB: You can print out the recipe card at the end of the article.
- 500 g baby potatoes
- 300 g button mushrooms
- 3 tablespoons balsamic vinegar
- 2 teaspoons Herbes de Provence
- Salt and pepper
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Fresh rosemary and thyme
Preparation steps :
Preheat the oven to 200°C (392°F).
Wash the baby potatoes thoroughly and place them in a pot. Cover with water and cook for about twenty minutes until tender but still firm.
Check the potatoes by inserting a skewer, it should slide in easily.
Drain the potatoes in a colander. Clean the button mushrooms carefully and drain them well.
In an ovenproof dish, combine all the ingredients with the baby potatoes and mushrooms. You can cut some of the potatoes in half.
Mix everything well to ensure the vegetables are well coated with the marinade. Place a few sprigs of fresh thyme and rosemary on top.
Bake for about 15 minutes until the mushrooms are cooked and the baby potatoes have a nice golden color.
Serve hot as a side dish with meat.
Roasted Baby Potatoes and Mushrooms
INGREDIENTS
- 500 g baby potatoes
- 300 g button mushrooms
- 3 tablespoons balsamic vinegar
- 2 teaspoons Herbes de Provence
- Salt and pepper
- 2 cloves garlic minced
- 2 tablespoons olive oil
- Fresh rosemary and thyme
PREPARATION
- Preheat the oven to 200°C (392°F).
- Wash the baby potatoes thoroughly and place them in a pot. Cover with water and cook for about twenty minutes until tender but still firm.
- Check the potatoes by inserting a skewer, it should slide in easily.
- Drain the potatoes in a colander. Clean the button mushrooms carefully and drain them well.
- In an ovenproof dish, combine all the ingredients with the baby potatoes and mushrooms. You can cut some of the potatoes in half.
- Mix everything well to ensure the vegetables are well coated with the marinade. Place a few sprigs of fresh thyme and rosemary on top.
- Bake for about 15 minutes until the mushrooms are cooked and the baby potatoes have a nice golden color.
- Serve hot as a side dish with meat.