Directions
- 1Preheat oven to 200°C (400°F).
- 2On a baking sheet, spread onions, add mushrooms and potatoes.
- 3Sprinkle with thyme, paprika, garlic powder, salt, pepper.
- 4Drizzle oil and toss to coat.
- 5Roast 15-18 min, shaking halfway, until potatoes are crispy and mushrooms caramelized.
- 6Sprinkle with dill and parsley, toss, and adjust seasoning.
- 7Serve warm as side or main with sour cream/yogurt.
Ingredients
- 250 g boiled young potatoes
- 200 g quartered cremini/button mushrooms
- 1 small yellow onion, thinly sliced
- 50 ml olive oil
- 0.5 tsp dried thyme
- 1 tsp sweet paprika
- 0.5 tsp garlic powder
- Salt
- black pepper
- 2 tbsp finely chopped fresh dill
- 2 tbsp finely chopped fresh parsley
Equipment
ovenbaking sheet
Tips
- Use small young potatoes for best texture.
- Experiment with shiitake/oyster mushrooms.
- Fresh herbs preferred; dried (1 tsp each) as substitute.
- Pairs with meats, fish, or vegetarian dips.
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