You love potatoes and mushrooms, so why not put them together in a beautiful fall side dish?

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Place potatoes into a large roasting pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and mix to coat potatoes with salt and olive oil. Turn so the cut sides are up.

  • Roast in the preheated oven for 30 minutes.

  • While potatoes are cooking, pour 1 teaspoon olive oil into a large skillet over medium heat and cook pancetta, stirring often, in the hot oil until pancetta releases some fat and looks like cooked ham, about 5 minutes. Stir in king trumpet, chanterelle, nameko, and clamshell mushrooms, adding a pinch of salt as they cook.

  • Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes.

  • Turn oven heat up to 425 degrees F (220 degrees C).

  • Stir potatoes in the baking dish; mix mushrooms and pancetta with potatoes. Return to oven and bake for 10 minutes; stir and continue baking until potatoes are browned, soft, and tender, about 10 more minutes. Let cool slightly, about 10 minutes.

  • Drizzle sherry vinegar over potatoes and mushrooms, sprinkle with tarragon, garlic, and 1 tablespoon olive oil, and toss to mix. Taste and adjust seasoning. Transfer to a serving platter.

Nutrition Facts

335 calories; 9.7 g protein; 44.9 g carbohydrates; 5 mg cholesterol; 168.2 mg sodium. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/06/2014
Great recipe John. Read More
(19)

Most helpful critical review

Rating: 1 stars
02/02/2016
For those of you who cannot find the exotic wild mushrooms be glad. If this was done with other mushrooms it would be wonderful. I didn't care for the taste of the wild mushrooms Read More
(1)
34 Ratings
  • 5 star values: 18
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
10/06/2014
Great recipe John. Read More
(19)
Rating: 5 stars
04/05/2014
I made this Roasted Mushroom & Potatoes exactly as the recipe was printed. It was so good. Read More
(16)
Rating: 5 stars
01/01/2014
My family loved it of course I tweaked it. I used red potatoes and added a slither of butter with the EVO when I sautéed the mushrooms. It was wonderful! My husband 18yr old and twin 9yr olds agreed to replace the normal roasted potatoes I serve with this recipe! (my oldest tweaked it even more at the table by sprinkling Tony Chachere's on his which I tried and it was good as well) We will definitely enjoy this recipe again! Read More
(14)
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Rating: 5 stars
10/06/2014
Great recipe! Get those mushrooms from the store not the woods. Read More
(10)
Rating: 4 stars
01/15/2014
Upfront here: I had to change up things here because of ingredients available to me. I've eyed this recipe for a long time now and there is no way I could find the mushrooms called for. But I needed to try this recipe (it has been calling to me). So I had to use dried mushrooms that Trader Joe's has available this during the holidays (porcini shiitake black & oyster mushrooms) and they are a far cry from those called for. And I used red potatoes. Other than that I used the recipe as written. I thought it could have used a little more garlic and maybe more seasoning. It's possible that the other mushrooms would have added that flavor---and I'd love to try them. I'll keep looking for them. Thanks Chef! Read More
(7)
Rating: 4 stars
10/06/2014
This is a great recipe although it is hard to find the fresh mushrooms called for. I always enjoy Chef John's video's. Read More
(6)
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Rating: 4 stars
10/13/2014
so I used this recipe as a jumping off point. I bought 10 oz of crimini and Italian mushrooms and a bag of Trader Joe's fingerling potatoes. To save time I boiled the potatoes while the mushrooms cooked on the stove then threw them all together in the oven. I only baked them about 15 minutes (did stir them after 8 minutes) then pulled them out and poured the sauce over (2T balsamic 1T cream sherry 2t dried tarragon 1t garlic powder). We liked them but they were a tad sweet. would make again and definitely try to be closer to the original though this was fine too. Read More
(3)
Rating: 5 stars
12/28/2014
This recipe was very very good. I did use different mushrooms though because we did not have them out our grocery store. I made this as a side dish for christmas dinner and everyone loved it. Great recipe i will be making it again. Thanks! Read More
(2)
Rating: 1 stars
02/02/2016
For those of you who cannot find the exotic wild mushrooms be glad. If this was done with other mushrooms it would be wonderful. I didn't care for the taste of the wild mushrooms Read More
(1)