Roasted Garlic Baby Potatoes and Mushrooms

Roasted Garlic Baby Potatoes and Mushrooms

Let me get straight to it because these baby potatoes were such a pleasure to prepare, serve and to eat!

10-12 baby potatoes, cleaned and halved
3 tablespoons butter
1 teaspoon Himalayan salt
A handful of fresh chopped parsley
2-3 stalks of fresh rosemary
1/2 teaspoon dry basil
1 tsp freshly ground black pepper
1/4 cup extra virgin olive oil
10-12 mushrooms (optional)
1/4 teaspoon dried chilli flakes (optional)
4-6 cloves of garlic finely chopped
Roughly 2 spoons red wine vinegar


Best to start with the potatoes so put some water on to boil.
As soon as the water boils, add in a tsp of coarse salt and the cleaned, halved potatoes, bring to the boil.  Let the potatoes boil until fork soft but not more than that (they will brown in the pan)  Set the potatoes aside.

Butter & Herb Mix
On the same heat, add the butter, all the garlic and dried basil into a saucepan. Bring the butter mix to the boil and then lower the heat to simmer for the garlic to cook through, about 15 minutes.

In another pan, heat some olive oil and then add the mushrooms. Season with salt, freshly ground black pepper and dried chilli flakes.


Now back to the cooked and cooled off potatoes.

First remove the garlic butter off from the heat and set aside.

Place a pan with a approximately 5 ml of olive oil on the same heat and add in your cooked potatoes. Allow them to start heating through, add a pinch of coarse salt,  freshly ground black pepper and rosemary.

Shake the pan once or twice to get the potatoes to turn over or use a fork if you are concerned that they will spill over but they need to be turned over.
Add the red wine vinegar and the fresh parsley (leave a little behind for garnishing) let them brown for a few minutes.
Once browned through, remove from the heat and add the garlic herb butter over the potatoes. garlic-herb-butter-potatoes

In the same pan toss all your rinsed and sliced mushrooms in until they are cooked through.
Add the mushrooms into the potatoes and garnish with remaining fresh parsley before serving either a side dish or main meal, either way sour cream is the perfect finish!

Tip:  Himalayan salt is my salt of choice, use your salt of choice
Measurements are always a guideline so you should use them as close if possible to suite your own stove and heat settings etc.

Till next time xx


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