Ingredients
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• Young potatoes, boiled (with or without skin, your choice) - 250 g (about 9 oz or 1 ½ cups). Use whole if small; if using large potatoes, cut into halves or quarters.
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• Cremini or button mushrooms, quartered - 200 g (about 7 oz or 2 cups)
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• Yellow onion, thinly sliced into half-moons - 1 small (about ½ cup)
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• Olive oil - 50 ml (about 3 ½ tosp or ¼ cup)
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• Dried thyme - ½ tsp
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• Paprika (sweet, not smoked) - 1 tsp
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• Dried garlic powder - ½ tsp
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• Salt - to taste
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• Black pepper - to taste
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• Fresh dill, finely chopped - a small bunch (about 2 tbsp)
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• Fresh parsley, finely chopped - a small bunch (about 2 tbsp)
Cooking Instructions
Prepare the Potatoes: Boil the young potatoes in salted water until just tender, about 10-12 minutes. Drain and let cool slightly. If using small young potatoes, keep them whole for a rustic look. If using larger potatoes (or regular potatoes instead of young ones), cut them into halves or quarters for bite-sized pieces. Keep the skin on for extra texture or peel if preferred.
Assemble the Dish: Preheat your oven to 200°C (400°F). On a large baking sheet, spread the sliced onions evenly. Scatter the quartered mushrooms over the onions, then add the boiled potatoes (whole or cut). Sprinkle with thyme, paprika, garlic powder, salt, and pepper. Drizzle the olive oil over everything and toss gently to coat, ensuring the spices and oil evenly coat all ingredients.
Roast to Perfection: Place the baking sheet on the middle rack of the oven to prevent burning.
Roast for 15-18 minutes, until the mushrooms are juicy and slightly caramelized, and the potatoes develop a golden, crispy edge. Shake the tray gently halfway through for even cooking.
Add a Fresh Finish: Remove from the oven and sprinkle the chopped dill and parsley over the hot dish. Toss lightly to let the herbs release their vibrant aroma. Taste and adjust seasoning if needed.
Serve and Enjoy: Serve this fragrant, golden dish warm as a perfect side for roasted meats, grilled fish, or even on its own with a dollop of sour cream or yogurt for extra indulgence. Voila - a cozy, crowd-pleasing dish that's as easy as it is delicious!
Chef's Note
Why You'll Love It
This recipe is a breeze to whip up, yet it delivers bold, comforting flavors that elevate any meal. The combination of crispy potatoes, savory mushrooms, and fresh herbs is pure magic. Whether you're hosting a dinner party or craving a cozy weeknight treat, this dish will have everyone asking for seconds!
• Potatoes: Small young potatoes are ideal for their tender texture—keep them whole! If using larger or regular potatoes, cut into halves or quarters after boiling for easy eating.
• Mushrooms: Cremini or button mushrooms work wonderfully, but feel free to experiment with shiitake or oyster mushrooms for a twist.
• Herbs: Fresh dill and parsley add a vibrant touch, but dried herbs (1 tsp each) can work in a pinch.
• Serving Ideas: Pair with your favorite protein or enjoy as a vegetarian main with a creamy dip.
