A buttery, flavorful dish of pan-roasted mushrooms and baby potatoes with garlic and fresh herbs. This simple yet elegant recipe is quick to prepare and makes a perfect side dish or appetizer for any meal.
Cook the Potatoes:
Place the baby potatoes in a small pot and cover with water. Bring to a boil over medium-high heat and cook for 10-15 minutes, or until just tender. Test by piercing a potato with a toothpick or fork; it should slide through easily. Drain and set aside.
Sauté the Mushrooms:
In a large skillet or frying pan, melt the butter with the olive oil over medium heat. Add the mushrooms and cook, stirring occasionally, for 5-7 minutes until tender and lightly golden.
Add Garlic and Potatoes:
Stir in the minced garlic and cook for 1 minute until fragrant. Add the boiled potatoes, season with salt and black pepper to taste, and cook for an additional 7-10 minutes, stirring occasionally, until the potatoes are lightly crispy and coated in the buttery mixture.
Finish with Dill:
Remove from heat and stir in the chopped fresh dill. Transfer to a serving dish.
Serve:
Enjoy as a side dish with your favorite chicken, pork, or beef, or as a delightful appetizer.