Delicious roasted baby potatoes served with a creamy homemade mushroom sauce.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:Serves 4
Category:Side Dish
Method:Roasting and Sautéing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 pounds baby potatoes, halved
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces mushrooms, sliced
2 tablespoons butter
1 cup vegetable broth
1/2 cup heavy cream
1 teaspoon dried thyme
1 teaspoon fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 425°F (220°C).
In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, onion powder, salt, and black pepper until evenly coated.
Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until golden brown and tender, flipping halfway through.
While the potatoes are roasting, melt the butter in a skillet over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes, until they are browned and tender.
Pour in the vegetable broth and bring to a simmer. Let it cook for 3-4 minutes to reduce slightly.
Stir in the heavy cream and dried thyme, and simmer for an additional 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Once the potatoes are done, remove them from the oven and drizzle the mushroom sauce over the top. Garnish with fresh parsley before serving.
Notes
For added flavor, sprinkle some grated Parmesan cheese over the potatoes just before serving.
Substitute the heavy cream with coconut milk for a dairy-free version of the mushroom sauce.