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Roasted Potatoes with Sautéed Mushrooms & Red Onion
Easy roasted potatoes with sautéed mushrooms and red onion — crisp, savory side ready in under an hour.
Why this recipe works
A simple, savory side of oven-roasted potatoes combined with sautéed button mushrooms and caramelized red onion. Suited for weeknight dinners, vegetarian meals, or as a hearty accompaniment to roasted meats. This recipe is straightforward, requires minimal ingredients, and focuses on getting crisp potatoes and well-browned mushrooms.
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Key takeaways
Crisp roasted potatoes plus browned mushrooms and sweet red onion.
Ready in about 50 minutes (15 prep, 35 cook).
Easy to adapt with herbs or make one-pan.
Recipe guide
A simple, savory side of oven-roasted potatoes combined with sautéed button mushrooms and caramelized red onion. Suited for weeknight dinners, vegetarian meals, or as a hearty accompaniment to roasted meats. This recipe is straightforward, requires minimal ingredients, and focuses on getting crisp potatoes and well-browned mushrooms.
Crisp roasted potatoes meet caramelized mushrooms and red onion in a simple side you can finish in under an hour.
- Crisp roasted potatoes plus browned mushrooms and sweet red onion.
- Ready in about 50 minutes (15 prep, 35 cook).
- Easy to adapt with herbs or make one-pan.
Ingredients & Oven
Ingredients - 600 g potatoes, scrubbed and cut into 2–3 cm chunks - 200 g button mushrooms, halved or quartered if large - 1 red onion, thinly sliced - 2 tbsp olive oil - 1 tsp salt - 1/2 tsp black pepper Also: preheat oven to 220°C (425°F).
Step-by-Step Cooking
1) Toss potato chunks with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Spread in a single layer on a baking sheet. Roast 30–35 minutes, turning once, until golden and crisp. 2) While potatoes roast, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add mushrooms and cook 4–5 minutes until they release moisture and begin to brown. Add sliced red onion, remaining salt and pepper, and sauté 3–4 minutes until softened and caramelized. 3) Combine roasted potatoes with mushrooms and onions in the skillet for 1–2 minutes to meld flavors. Adjust seasoning and serve hot.
Quick Tips & Variations
Timing: 15 min prep, 35 min cook. For extra crispness, soak potato chunks 15 minutes in cold water before drying and roasting. Add fresh herbs (parsley, thyme) or a splash of lemon juice before serving. To make it one-pan, roast potatoes on a sheet and add mushrooms/onion to the sheet for the last 12–15 minutes, stirring once.
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
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FAQs
How long will leftovers keep and how do I reheat them?
Store in an airtight container in the fridge for up to 3 days. Reheat in a 200°C (400°F) oven for 8–10 minutes to restore crispness.
Is this recipe vegan?
Yes. The recipe uses only plant-based ingredients (olive oil, potatoes, mushrooms, onion, salt, pepper).
How do I get the mushrooms and onions nicely browned?
Use a large frying pan so mushrooms and onions have room to brown without steaming; if they crowd, saute in two batches.