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Roasted Potatoes with Sautéed Mushrooms & Red Onion

Prep 15 min Cook 35 min Difficulty 2/5

Crispy roasted potatoes tossed with sautéed mushrooms and red onion — an easy 35-minute side dish suitable for weeknights.

Why this recipe works

This recipe pairs crispy roasted potato cubes with sautéed button mushrooms and sweet red onion for a savory, easy side dish. It's suited to home cooks looking for a straightforward weeknight or Sunday roast accompaniment.

Search intent: easy roasted potato side dish recipe
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  • potatoes and mushrooms skillet
  • weeknight roasted potatoes

Key takeaways

Crisp-roasted potatoes plus caramelized mushrooms and onion.
Ready in about 50 minutes total (15 prep, 35 cook).
Simple swaps: add garlic, herbs, or lemon for variation.

Recipe guide

This recipe pairs crispy roasted potato cubes with sautéed button mushrooms and sweet red onion for a savory, easy side dish. It's suited to home cooks looking for a straightforward weeknight or Sunday roast accompaniment.

A simple, 35-minute side that pairs well with roasted meat or a salad.

  • Crisp-roasted potatoes plus caramelized mushrooms and onion.
  • Ready in about 50 minutes total (15 prep, 35 cook).
  • Simple swaps: add garlic, herbs, or lemon for variation.

Ingredients

Ingredients (serves 4): 600 g potatoes, 200 g button mushrooms, 1 red onion, 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper. (Use single quantities — duplicates removed.)

Method

Preheat oven to 220°C/425°F. Cube potatoes (2–3 cm), toss with 1 tbsp oil, half the salt and pepper; roast on a single layer 25–30 min, stirring once. Meanwhile, trim/slice mushrooms and slice onion. Heat 1 tbsp oil in a skillet over medium-high, sauté onion 3–4 min, add mushrooms, remaining salt and pepper, cook 6–8 min until browned. Combine roasted potatoes with mushroom mixture, let sit 2 min, then serve hot.

Tips & Variations

Tip: Cut potatoes evenly for uniform roasting. For extra crispness, dry potatoes well and don't overcrowd the tray. Variations: add garlic or thyme while sautéing, toss with lemon juice or parsley before serving.

Ingredients

  • 600 g potatoes
  • 200 g button mushrooms
  • 1 pc red onion
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. Preheat oven to 220°C (425°F).
  2. Wash and scrub potatoes, then cut into 2–3 cm cubes.
  3. Toss potatoes with 1 tbsp olive oil, half the salt and half the pepper on a baking tray.
  4. Spread potatoes in a single layer and roast 25–30 minutes until golden and tender, stirring once halfway.
  5. Trim and wipe mushrooms, slice thickly.
  6. Peel and slice red onion.
  7. Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat.
  8. Add onion and sauté 3–4 minutes until starting to soften.
  9. Add mushrooms, remaining salt and pepper, and cook 6–8 minutes until mushrooms are browned and onions are caramelized.
  10. Taste and adjust seasoning.
  11. Combine roasted potatoes with sautéed mushrooms and onion in the skillet or a serving bowl.
  12. Let sit 2 minutes to meld flavors, then serve hot.

FAQs

How many does this recipe serve? About 4 servings as a side. Adjust quantities if serving as a main.
Can I store leftovers? Refrigerate in an airtight container for up to 3 days. Reheat in a skillet or oven to restore crispness.
What potato type is best? Yes — waxy or all-purpose potatoes (e.g., Yukon Gold) work best for a creamy interior and crisp edges.