Preheat your oven to 400°F (200°C).

In a large mixing bowl, toss the baby potatoes with 1 tablespoon of olive oil, salt, pepper, and a pinch of red chili flakes.

Arrange the potatoes on a baking sheet covered with parchment paper.

Roast the potatoes in the preheated oven for 25-30 minutes, or until they are golden and tender when pierced with a fork.

While the potatoes roast, heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add the sliced portobello and button mushrooms to the skillet and sauté for 5-7 minutes until the mushrooms release their liquid and begin to brown.

Stir in the minced garlic, balsamic vinegar, ground thyme, salt, and pepper.

Cook for another 2-3 minutes until the mushrooms are caramelized.

Once the mushrooms are cooked, add the vegetable broth and wine (if using) to the skillet. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.

Stir in the heavy whipping cream and continue to simmer for 5-7 minutes, allowing the sauce to thicken.

Once the sauce has thickened, add the chopped chives and season with salt and pepper to taste.

Remove the roasted potatoes from the oven and transfer them to the skillet with the mushroom sauce.

Coat the potatoes thoroughly in the sauce, making sure each piece is evenly covered.

Serve hot, garnished with extra chives if desired.