Mushroom Potatoes Recipes

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HONEY-ROASTED POTATOES AND MUSHROOMS



Honey-Roasted Potatoes and Mushrooms image

Faced with potatoes and mushrooms that needed to be cooked -- or else! I came up with this.

Provided by Trinkers

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 45m

Yield 6

Number Of Ingredients 11

1 pound potatoes, cut into bite-sized chunks
2 tablespoons olive oil
1 pound cremini mushrooms, trimmed and halved
½ white onion, chopped
1 tablespoon honey
1 teaspoon dried rosemary
½ teaspoon dried thyme
⅛ teaspoon dried sage
1 pinch dry mustard powder
1 pinch garlic powder
salt and ground black pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place potato chunks into a 9x13-inch baking dish, drizzle with olive oil, and toss potatoes to coat.
  • Bake in the preheated oven for 10 minutes.
  • Remove from oven, and stir cremini mushrooms, onion, honey, rosemary, thyme, sage, mustard powder, garlic powder, salt, and black pepper into the potatoes.
  • Return baking dish to oven and bake until mushrooms and potatoes are tender, about 15 more minutes.

Nutrition Facts : Calories 131.4 calories, Carbohydrate 19.8 g, Fat 4.9 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 9.1 mg, Sugar 5.1 g

ROASTED POTATOES AND MUSHROOMS



Roasted Potatoes And Mushrooms image

This roasted potatoes and mushrooms recipe makes a nice side dish to bake alongside a roast in the oven but it's also great as a meal on its own!

Provided by Petro

Categories     Side Dish

Time 40m

Number Of Ingredients 10

4 large garlic cloves (smashed)
2/3 cup olive oil
1 tsp dry thyme
8 medium small potatoes (washed well, dried and diced)
salt and pepper to taste
15 medium button (champignon mushrooms, sliced)
3 tbsp olive oil
3 large garlic cloves (minced)
salt and pepper to taste
bunch of fresh parsley (finely chopped)

Steps:

  • Pre heat the oven to 475 F. Line a baking sheet with parchment paper and set aside. In a small bowl mix 4 garlic cloves, smashed, olive oil and dry thyme and combine well.
  • Place diced potatoes and the olive mix in a zip bag seal then mix well to coat evenly.
  • Spread potatoes in the prepared baking sheet, then sprinkle salt and pepper to taste (I found a pinch of each works great). Make sure you don't over crowd the potatoes as they will boil instead of roasting so use a large baking sheet.
  • Place in the pre heated oven and roast for 25-30 minutes or until the potatoes are a golden brown.
  • Meanwhile, place sliced mushrooms in a non stick skillet, sprinkle salt and pepper to taste, add 3 tbsp olive oil and saute until the mushrooms are slightly soft and brown and the juice has evaporated, about 7-10 minutes. Add minced garlic and saute for an additional minute or until the garlic is fragrant.
  • Turn the heat off and sprinkle chopped fresh parsley. Mix to coat.
  • Mix cooked mushrooms with roasted potatoes and serve warm or re heat in the oven for a few minutes, if served the next day.

MUSHROOM POTATOES



Mushroom Potatoes image

I frequently prepare this side dish as a change from mashed potatoes. Our son is a real meat-and-potatoes man, and he things they're great.-Skip Dolliver, South Hamilton, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 5

1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1/2 cup fat-free milk
1 large onion, chopped
4 medium potatoes, peeled, diced and cooked
Paprika

Steps:

  • In a bowl, combine soup, milk and onion. Stir in the potatoes. Pour into a 1-1/2-qt. baking dish that has been coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 30 minutes or until bubbly.

Nutrition Facts : Calories 80 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 159mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

POTATOES WITH MUSHROOMS



Potatoes with Mushrooms image

Ultimate 1-pot vegetarian/vegan dinner! Try these delightful and very filling Potatoes with Mushrooms cooked to perfection in creamy coconut milk.

Provided by Tania Sheff

Categories     Main Course

Time 55m

Number Of Ingredients 10

2 tbsps olive oil
1/2 large onion (sliced thinly)
2 garlic cloves (minced)
8 oz. sliced baby bella mushrooms
1/4 cup white wine (Pinot Grigio, Sauvignon Blanc, or Chardonnay)
4 medium potatoes (cut into 1/4 thick pieces)
3/4 cup full-fat coconut milk
1/2 tsp. sea salt (or to taste)
1/4 tsp. pepper (or to taste)
2 tbsp. chopped fresh parsley

Steps:

  • In a large, non-stick griddle, sauté the onions in olive oil over medium heat for about 3-4 minutes and then add the mushrooms and garlic. Keep cooking for about 10 minutes.
  • Pour in the wine and cook just until it evaporates.
  • Add the potatoes, salt, and pepper to the mushrooms and keep frying, stirring occasionally for 10 minutes.
  • Add coconut milk and reduce the heat to low. Cover with a tight lid and simmer for about 15-20 minutes, or until the potatoes are cooked through.
  • Let it rest for 5 more minutes, garnish with parsley, and serve.

Nutrition Facts : Calories 307 kcal, Carbohydrate 33 g, Protein 9 g, Fat 17 g, SaturatedFat 9 g, Sodium 274 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving

POTATOES AND MUSHROOMS



Potatoes and Mushrooms image

An easy side dish of Sauteed Potatoes with Mushrooms that is sure to please everyone - from picky eater kids to set-in-their-ways adults. Serve this potato dish with chicken, steak, or seafood.

Provided by Kate

Categories     Side Dish

Time 40m

Number Of Ingredients 7

3 lb potatoes ((about 6 medium), peeled)
2 tablespoons olive oil
1 large onion (, diced)
3/4 teaspoon salt (, or to taste)
black pepper, to taste
1 lb mushrooms (, sliced)
1/4 cup parsley leaves (, chopped)

Steps:

  • Prep all the ingredients. Prep the potatoes: Peel the potatoes and cut them into 2-3 inch pieces about the width of a French fry. Dice the onion. Clean and slice the mushrooms.
  • In a large skillet with a lid, heat the olive oil. Add the cut potatoes and diced onion. Cook over medium-high heat for about 3-5 minutes without disturbing, so that the bottom layer of potatoes get nice and crispy. Season with salt, stir and cover with a lid. Continue cooking for 5-8 more minutes, stirring every few minutes to prevent burning, and covering with a lid in between stirring.
  • Add the sliced mushrooms and stir. Cover with a lid, and cook for 5 minutes, stirring once or twice. The mushrooms will release some juice, this is fine. Remove the lid, and continue cooking for another 5 minutes stirring frequently, or until the potatoes are fully cooked and any liquid has evaporated. Stir in parsley and remove from heat.

Nutrition Facts : Calories 196 kcal, Carbohydrate 30 g, Protein 8 g, Fat 5 g, Sodium 318 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving

TWICE-BAKED POTATOES WITH MUSHROOMS AND PROSCIUTTO



Twice-Baked Potatoes with Mushrooms and Prosciutto image

Provided by Giada De Laurentiis

Categories     side-dish

Time 2h2m

Yield 4 to 6 servings

Number Of Ingredients 12

4 russet potatoes
3 tablespoons extra-virgin olive oil, plus 3 tablespoons
1 small onion, chopped
8 ounces small mushrooms, such as cremini or button, sliced
3 cloves garlic, minced
1/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 stick (1/2 cup) unsalted butter, melted
1 1/2 teaspoons dried oregano
2 cups (8 ounces) shredded extra-sharp Cheddar
4 thin slices prosciutto, halved
1/3 cup chopped fresh flat-leaf parsley

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Using the tines of a fork, prick the skins of the potatoes all over and arrange on the prepared baking sheet. Bake for 1 to 1 1/4 hours until tender and cooked through. Remove from the oven and let cool until warm enough to handle, about 20 minutes.
  • While the potatoes are cooling, in a medium skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the mushrooms, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the mushrooms are golden and most of the liquid has evaporated, about 6 minutes. Put the mixture into a medium bowl. Cut the potatoes in half lengthwise and, using a small spoon, scoop out all but 1/4-inch of the flesh. Add the potato flesh to the mushroom mixture. Add the butter, oregano, and 1 cup of the cheese. Mix well. Season with salt and pepper, to taste.
  • Arrange the potato halves, cut side up on the baking sheet. Using a pastry brush, brush both sides of the potatoes with the remaining 3 tablespoons of olive oil and season the inside with salt and pepper, to taste. Spoon the mushroom mixture into each potato half. Arrange 1 half-piece of prosciutto on top and sprinkle with the remaining cheese. Bake until the cheese is melted and the prosciutto is crispy, about 20 to 25 minutes. Remove from the oven, transfer to a serving platter, garnish with chopped parsley and serve.

SCALLOPED POTATOES WITH MUSHROOMS



Scalloped Potatoes with Mushrooms image

Potatoes and mushrooms make a one-dish meal I love - it's the calories you have to watch. Swap out dairy products with lower fat options. -Courtney Stultz, Columbus, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 13

2 pounds potatoes (about 4 medium), peeled and sliced
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1 small onion, chopped
1 garlic clove, minced
1/4 cup all-purpose flour
1 cup chicken broth
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1 cup sour cream
1 cup coarsely chopped fresh spinach
2 cups shredded Swiss cheese

Steps:

  • Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain., Meanwhile, in another saucepan, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer., In a small bowl, whisk flour, broth and seasonings until smooth; stir into mushroom mixture. Bring to a boil, stirring constantly; cook and stir until sauce is thickened, 1-2 minutes. Remove from heat; stir in sour cream. , Arrange half of the potatoes in a greased 1-1/2-qt. or 8-in. square baking dish; top with spinach. Spread half of the hot mushroom sauce over top; sprinkle with 1 cup cheese. Layer with remaining potatoes, sauce and cheese. , Bake, uncovered, until heated through and cheese is melted, 12-15 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 269 calories, Fat 14g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 471mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.

ROASTED WILD MUSHROOMS AND POTATOES



Roasted Wild Mushrooms and Potatoes image

You love potatoes and mushrooms, so why not put them together in a beautiful fall side dish?

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h15m

Yield 4

Number Of Ingredients 13

2 pounds new potatoes (such as Yukon Gold), halved
2 tablespoons olive oil, or more if needed
salt to taste
1 teaspoon olive oil
2 ounces pancetta, chopped
¼ pound king trumpet mushrooms, cut into chunks
¼ pound chanterelle mushrooms, cut into chunks
¼ pound nameko mushrooms, trimmed
¼ pound clamshell (shimeji) mushrooms, trimmed
3 tablespoons sherry vinegar
2 tablespoons chopped fresh tarragon
2 cloves garlic, minced
1 tablespoon olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place potatoes into a large roasting pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and mix to coat potatoes with salt and olive oil. Turn so the cut sides are up.
  • Roast in the preheated oven for 30 minutes.
  • While potatoes are cooking, pour 1 teaspoon olive oil into a large skillet over medium heat and cook pancetta, stirring often, in the hot oil until pancetta releases some fat and looks like cooked ham, about 5 minutes. Stir in king trumpet, chanterelle, nameko, and clamshell mushrooms, adding a pinch of salt as they cook.
  • Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes.
  • Turn oven heat up to 425 degrees F (220 degrees C).
  • Stir potatoes in the baking dish; mix mushrooms and pancetta with potatoes. Return to oven and bake for 10 minutes; stir and continue baking until potatoes are browned, soft, and tender, about 10 more minutes. Let cool slightly, about 10 minutes.
  • Drizzle sherry vinegar over potatoes and mushrooms, sprinkle with tarragon, garlic, and 1 tablespoon olive oil, and toss to mix. Taste and adjust seasoning. Transfer to a serving platter.

Nutrition Facts : Calories 335 calories, Carbohydrate 44.9 g, Cholesterol 5 mg, Fat 13.7 g, Fiber 6.2 g, Protein 9.7 g, SaturatedFat 2.3 g, Sodium 168.2 mg, Sugar 3.5 g

ROASTED POTATOES WITH MUSHROOMS



Roasted Potatoes with Mushrooms image

Provided by Patrick and Gina Neely : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 17

2 cups button mushrooms, halved
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 pound baby new red potatoes
1 clove garlic, smashed
3/4 cup reduced-fat sour cream
1/4 cup low-fat plain yogurt
1/4 cup well-shaken buttermilk
1 tablespoon champagne vinegar
Small pinch cayenne
1/4 cup roughly chopped parsley leaves
1/4 cup chopped chives
2 tablespoons chopped green onion
2 tablespoons chopped dill
1 tablespoon chopped tarragon leaves
Dash Worcestershire
Dash hot sauce

Steps:

  • Preheat the oven to 450 degrees F.
  • On a rimmed baking sheet, toss the mushrooms with 1 tablespoon olive oil, and season with salt and pepper, to taste.
  • On another rimmed baking sheet, toss the potatoes with the remaining 1 tablespoon olive oil, and season with salt and pepper, to taste. Put both pans in the oven, and roast until the mushrooms are browned and the potatoes are cooked through, about 20 minutes, tossing once and rotating the sheets halfway through. Remove the pans from the oven, and let cool slightly.
  • While the potatoes and mushrooms roast, make the dressing. Add the garlic, sour cream, yogurt, buttermilk, and vinegar into a food processor and blend to combine. Add the cayenne, herbs, Worcestershire, and hot sauce. Blend until fully incorporated and the dressing is a pale green. Season the dressing with salt and pepper, to taste, if needed.
  • Add the potatoes and mushrooms to a serving bowl and pour in the dressing. Toss to coat and serve warm or room temperature.

MUSHROOM AND POTATO PAPRIKASH



Mushroom and Potato Paprikash image

This recipe is a vegetarian adaptation of chicken paprikash, a classic dish in Hungary, where there are many regional and cultural variations. This version is not at all traditional, though mushrooms are common in Hungarian cooking. To make this dish doable on a weeknight, par-cook the potatoes while you're searing the mushrooms. If time is not an issue, you can skip that step, but it will increase the lid-on cooking time to about 30 minutes in Step 2. Avoid washing your mushrooms, which makes them less likely to sear. Instead, wipe off any dirt with a damp cloth. Meaty trumpet mushrooms add a wonderful texture in the stew, but you can use any mushrooms you like, including all-purpose creminis. This recipe can also be made in an Instant Pot. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Sarah DiGregorio

Categories     dinner, soups and stews, main course

Time 45m

Yield 6 servings

Number Of Ingredients 16

1/4 cup vegetable oil, plus more as needed
2 pounds mushrooms, such as trumpet or cremini, tough stems removed, halved if larger than 2 inches
1 1/2 pounds Yukon Gold potatoes, scrubbed and chopped into 1-inch pieces
Salt and black pepper
1 tablespoon unsalted butter
1 large yellow or red onion, chopped
8 garlic cloves, smashed and chopped
2 tablespoons sweet paprika, preferably Hungarian
1/2 teaspoon smoked paprika
1/4 cup dry white wine
1 cup vegetable stock
1 (14-ounce) can crushed tomatoes
1 cup sour cream, at room temperature
3 tablespoons all-purpose flour
½ cup chopped fresh dill or 2 teaspoons dried dill
½ cup chopped fresh parsley

Steps:

  • Warm the oil in a Dutch oven over high heat. Add half the mushrooms, season with salt, and brown for 5 minutes, stirring once or twice. Meanwhile, spread the potatoes on a plate or a shallow bowl and microwave for 3 to 5 minutes; they should be about halfway cooked, not fully. (If you don't have a microwave, you can parcook in salted boiling water for 3 to 5 minutes instead.) Transfer the first batch of mushrooms to a plate, add a little more oil if the pan is dry, and brown the second batch the same way, seasoning with salt and transferring them to the plate when done.
  • Reduce the heat to medium-high. Add the butter to the pot, then the onion. Season with salt and cook for 3 minutes, stirring, until the onion just begins to soften. Add the garlic and cook for 2 more minutes, until the onion is soft and the garlic is fragrant. Reduce the heat to low and add the sweet and smoked paprikas; stir well to combine the spices with the onion. Add the wine, increase the heat to medium and let it come to a simmer while you scrape up any browned bits on the bottom of the pot. Add the vegetable stock and the crushed tomatoes, then the potatoes and mushrooms, along with any liquid that accumulated on the plate. Season generously with black pepper. Increase the heat to high to bring the mixture to a boil, then reduce the heat to maintain a simmer and cover the pot. Cook for 15 minutes.
  • Uncover the pot and cook for about 5 minutes more, until the potatoes are fully tender and the liquid has reduced a bit. Meanwhile, combine the sour cream and flour in a medium bowl, then whisk a few ladlefuls of the hot liquid into the sour cream mixture. Reduce the heat to low, then add the sour cream mixture and herbs to the pot. Stir well, and adjust the texture of the stew with up to ½ cup of water if it is too thick for your taste. Taste and add more salt and pepper, if you like.

MUSHROOM JACKET POTATOES



Mushroom jacket potatoes image

Take just a few ingredients and rustle up these tasty mushroom jacket potatoes. They're healthy, low-calorie, gluten-free and ideal for a filling lunch or supper

Provided by Miriam Nice

Categories     Dinner, Lunch, Main course, Supper

Time 1h35m

Number Of Ingredients 5

2 large potatoes
2 tsp sunflower oil
250g mushrooms
100g sour cream & chive dip
sprigs of dill (to garnish)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Prick the potatoes all over with a fork and rub with half the sunflower oil. Bake the potatoes for 1 hr 20 mins.
  • Slice the mushrooms, fry in the remaining oil, then stir through half the sour cream & chive dip. Pile the mushrooms into the jacket potatoes and garnish with dill.

Nutrition Facts : Calories 383 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium

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2020-05-20 Add the cream, salt, and pepper and bring the gravy to a simmer. 4. Cook the potatoes. Peel and dice the potatoes. Cook them in boiling water with salt until they are fork-tender. 5. Add to gravy. Place the potatoes in the gravy …
From simplyhomecooked.com


FRIED POTATOES WITH MUSHROOMS | COOKTORIA
2017-04-05 1. In a large, non-stick skillet, cook the mushrooms with 1 tbsp. of oil on medium-high heat for about 5-7 minutes. Add a pinch of salt, and stir. Remove the mushrooms from the skillet and set aside. 2. Peel the potatoes and slice into fairly thin pieces, as shown on a photo below. (I usually peel and cut the potatoes while mushrooms are cooking).
From cooktoria.com


HERBED MUSHROOM POTATO BAKE - AN OHMYVEGGIES.COM RECIPE
2018-03-21 Sauté for 4-5 minutes, stirring and tossing from time to time, until the mushrooms are lightly colored and tender to the bite. Adjust seasoning to taste and set aside to cool. Blanch the potato slices in a large saucepan of salted boiling water for 3 minutes. Drain well and leave to cool briefly. Arrange the mushrooms in the base of the baking ...
From ohmyveggies.com


CREAMY MUSHROOM-POTATO GRATIN - GREATIST
2021-10-25 In a stockpot or large saucepan over medium-high heat, melt the butter. Add the onion and salt and cook, stirring occasionally, until softened, about 4 minutes. Add the mushrooms, thyme, and ...
From greatist.com


21 RECIPE WITH GROUND BEEF POTATOES AND CREAM OF MUSHROOM …
Then you have come to the right place, we have rounded up 21 recipe with ground beef potatoes and cream of mushroom soup that we have shared over the years. Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
From selectedrecipe.com


MUSHROOM AND POTATO RECIPE | ONE DOLLAR KITCHEN
Heat the olive oil in the air fryer and cook the finely chopped onion in 2-3 minutes. When the onion starts to become transparent, put potato cubes to the cooking basket. Preheat the air fyer to 350°F. Cook for 10-15 minutes, until potato cubes are nearly cooked. Add mushroom quarters to an air fryer and cook for 2 minutes.
From onedollarkitchen.com


PAN ROASTED GARLIC MUSHROOM AND BABY POTATOES - FOXY FOLKSY
2014-09-21 I can't believe that it has been 4 years since I publish the original post of this Garlic Mushroom and Baby Potatoes recipe, showing a photo of me and Sietema harvesting our very first pot-planted potatoes. Posted on September 21, 2014. After harvesting my potted potatoes from my container garden, we had a basket full of them in various sizes ...
From foxyfolksy.com


SIMPLE POTATO MUSHROOM SOUP RECIPE - THE SPRUCE EATS
2022-04-22 Rinse the mushrooms clean and pat them dry. Trim off and discard any dried stem ends. Roughly chop the mushrooms (don't be too fussy about the chopping; they get pureed in the end). In a large pot, melt the butter or heat the oil over medium-high heat. Increase the heat to high and add the mushrooms and salt.
From thespruceeats.com


SAUTEED MUSHROOMS & ONIONS WITH POTATOES (EASY & VEGAN RECIPE)
2018-11-18 Slice the onions and mushrooms. Boil or bake the potatoes and cut them into big cubes. Heat a pan and add oil. Once it is hot, add finely chopped garlic and thyme sprigs. Now add sliced onions and let them fry for a couple of minutes. Add mushrooms and let it cook for 2 minutes on medium to high flame.
From everydaynourishingfoods.com


MASHED POTATOES WITH MUSHROOMS - RECIPE GIRL
2020-04-11 Instructions. In a large pot of boiling salted water, cook the potatoes until tender, about 25 minutes. Drain the potatoes. Return to the same pot. Stir over medium heat until the excess moisture evaporates, about 1 minute; remove from heat. Add 5 tablespoons of butter to the potatoes; mash well.
From recipegirl.com


CRISPY PARMESAN ROASTED POTATOES AND MUSHROOMS
2021-03-26 Pop both the potatoes and mushrooms into a super hot 425 degree oven. Roast the mushrooms for 15 minutes. Pull them out and sprinkle with thyme and parmesan. Toss and then place back in the oven another 5-10 minutes until crispy and brown. After 20 minutes of cooking, pull the potatoes out.
From cookingforkeeps.com


MUSHROOM POTATOES WITH CREAMY PARMESAN AND GARLIC SAUCE
2015-07-09 Thoroughly scrub the potatoes and rinse in running water. If using larger potatoes, cut them in half or in 4, to make about 1 – 1.5 inch pieces. Peel garlic cloves. Place the potatoes in a pot and cover with water. Add about 1 tablespoon of salt. Bring to a boil and cook for about 15-20 minutes or until the potatoes are easily pierced with a ...
From letthebakingbegin.com


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