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Roasted Baby Potatoes in a Homemade Mushroom Sauce: A Savory Delight

Roasted Baby Potatoes in a Homemade Mushroom Sauce is the ultimate comfort dish that’s both hearty and elegant. Perfectly crispy roasted potatoes meet a creamy, garlicky mushroom sauce infused with thyme and a splash of wine.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American Comfort Food
Servings 4
Calories 280 kcal

Ingredients
  

For the Roasted Potatoes:

  • 1.5 lbs baby or Creamer potatoes washed, whole
  • 2 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 3 garlic cloves minced
  • 2 large portobello mushrooms halved, sliced
  • 8 oz button mushrooms sliced
  • ¼ tsp red chili flakes
  • ¼ tsp ground thyme
  • Salt and pepper to taste

For the Mushroom Sauce:

  • ⅔ cup vegetable broth
  • ½ cup heavy whipping cream
  • ⅓ cup white or red wine optional, can replace with broth
  • ¼ cup chopped chives 30 g

Instructions
 

  • Preheat Oven: Preheat to 400°F (200°C) and line a baking sheet with parchment paper.
  • Season Potatoes: Toss potatoes with olive oil, balsamic vinegar, garlic, chili flakes, thyme, salt, and pepper.
  • Roast Potatoes: Spread on the baking sheet and roast for 25–30 minutes, flipping halfway, until crispy and golden.
  • Sauté Mushrooms: In a skillet, heat olive oil and sauté sliced mushrooms until browned and tender (5–7 minutes).
  • Deglaze Pan: Add wine (optional) and cook until reduced by half, scraping the skillet for flavor.
  • Make Sauce: Pour in vegetable broth and heavy cream, stirring well. Simmer for 5–7 minutes until thickened. Add chopped chives and adjust seasoning.
  • Combine: Pour mushroom sauce over roasted potatoes, garnish with extra chives, and serve warm.

Nutrition

Calories: 280kcal
Keyword mushroom sauce recipe
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