Pan-Roasted Garlic Mushrooms and Baby Potatoes – A Flavorful Side Dish

A Comforting, Savory Dish You’ll Love

There’s something magical about the combination of golden-brown baby potatoes, tender mushrooms, and aromatic garlic. Whether you need a hearty side dish or a light vegetarian meal, Pan-Roasted Garlic Mushrooms and Baby Potatoes will satisfy your cravings with its rich, buttery flavors.

This dish is incredibly easy to prepare, requiring just a handful of ingredients. The best part? It’s packed with umami from soy sauce, fragrant herbs, and caramelized garlic. If you’re looking for a foolproof, crowd-pleasing recipe, this one is for you!

Let’s dive into how you can make this perfectly pan-roasted dish at home.

Why You’ll Love This Recipe

✔ Easy & Quick – Minimal prep and just one pan required.
✔ Rich & Savory – A balance of earthy, buttery, and garlicky flavors.
✔ Versatile – Pairs well with meats, pasta, or can be enjoyed as a standalone dish.
✔ Healthy & Nutritious – Full of fiber, vitamins, and antioxidants.

Ingredients for Pan-Roasted Garlic Mushrooms and Baby Potatoes

To make this simple yet flavorful dish, gather the following ingredients:

Ingredient	Quantity	Substitutes
Butter or Margarine	4 tablespoons	Olive oil
Garlic (minced)	1 medium head	Garlic powder (1 tsp)
Baby Potatoes	2 cups	Yukon Gold potatoes (cubed)
Champignon Mushrooms	2 cups	Cremini or button mushrooms
Fresh Rosemary	1 sprig	½ tsp dried rosemary
Fresh Basil	1 tbsp (chopped)	½ tsp dried basil
Soy Sauce	3 tablespoons	Tamari (for gluten-free)
Salt & Pepper	To taste	As needed

Now that you have everything ready, let’s get cooking!

Step-by-Step Cooking Instructions

1. Prepare the Baby Potatoes

Wash and scrub the baby potatoes thoroughly. If some are too large, cut them in half to ensure even cooking.

Fill a pot with salted water and bring it to a boil. Add the potatoes and cook for about 8–10 minutes until they are fork-tender but not falling apart. Drain and set them aside.

2. Sauté the Garlic

In a large skillet, melt butter or margarine over medium heat. Add the minced garlic and sauté for 1–2 minutes, stirring constantly to prevent burning. Once fragrant, move to the next step.

3. Roast the Mushrooms and Potatoes

Add the champignon mushrooms and the boiled potatoes to the skillet. Toss them gently to coat everything in the garlicky butter.

Pour in the soy sauce, allowing it to seep into the ingredients while cooking. Stir occasionally and cook for 8–10 minutes, or until the potatoes develop a crispy golden-brown crust and the mushrooms become tender.

4. Add Fresh Herbs & Seasoning

Sprinkle chopped basil and rosemary over the potatoes and mushrooms. Stir to combine, ensuring the herbs release their fragrant oils.

Season with salt and freshly ground black pepper to taste. Let it cook for another 2–3 minutes to blend all the flavors.

5. Serve & Enjoy!

Once the dish is ready, remove it from the heat and transfer it to a serving dish. Garnish with extra herbs if you like. Serve it warm and enjoy this flavor-packed, buttery side dish!

Tips for the Best Pan-Roasted Garlic Mushrooms and Baby Potatoes

✔ Use fresh mushrooms – Fresh champignons hold more moisture and provide a deeper flavor compared to canned ones.
✔ Don’t overcrowd the pan – Giving space allows the potatoes and mushrooms to caramelize properly.
✔ Adjust seasoning – Add a pinch of chili flakes for heat or a squeeze of lemon juice for brightness.
✔ Try different herbs – Experiment with thyme, oregano, or parsley for a different twist.
✔ For extra crunch – Add toasted pine nuts or crispy bacon bits before serving.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	~180 kcal
Carbohydrates	22g
Protein	5g
Fats	9g
Fiber	3g
Sodium	400mg

This dish is relatively low in calories and high in fiber, making it a great option for a balanced meal.

Best Ways to Serve This Dish

This versatile recipe can be enjoyed in various ways:

✅ As a side dish – Pairs perfectly with grilled meats, fish, or roasted chicken.
✅ With pasta – Toss it into spaghetti or fettuccine for a hearty vegetarian meal.
✅ Topped on toast – Serve over crusty bread with a drizzle of balsamic glaze.
✅ With eggs – A great addition to scrambled eggs or an omelet for breakfast.

Storage & Reheating Tips

If you have leftovers, follow these storage tips:

✔ Refrigerate – Store in an airtight container for up to 3 days.
✔ Reheat – Warm in a skillet over medium heat until heated through.
✔ Avoid microwaving – This can make the potatoes rubbery; use the stovetop for best results.

Frequently Asked Questions

1. Can I make this dish ahead of time?

Yes! You can boil the potatoes in advance and store them in the fridge. When ready, sauté everything in a skillet to finish the dish in minutes.

2. What type of mushrooms work best?

Champignon mushrooms are ideal, but you can also use cremini, button, or portobello mushrooms for a richer taste.

3. Can I make this dish vegan?

Absolutely! Just replace butter with olive oil or plant-based margarine to make it completely vegan.

4. How do I make this dish gluten-free?

Use tamari instead of soy sauce, as regular soy sauce contains wheat.

5. Can I add protein to this dish?

Yes! This recipe pairs well with grilled chicken, shrimp, or tofu for a more protein-packed meal.

6. Why are my mushrooms watery?

Overcrowding the pan can cause mushrooms to steam instead of sear. Cook in batches if needed for the best texture.

Final Thoughts – Make This Recipe Today!

Pan-Roasted Garlic Mushrooms and Baby Potatoes is a simple yet elegant dish that delivers deep, savory flavors. Whether you’re making a quick dinner or preparing a special meal, this recipe is sure to impress.

Try it today and experience the perfect combination of crispy potatoes, tender mushrooms, and aromatic garlic in every bite!

Print