I love to cook, yet I often struggle with coming up with new side dishes to try. I like to change them up, but sometimes it is hard to be creative, so I just go back to the usuals. The other day while shopping at Trader Joe’s I saw this adorable little bag of organic potatoes. I decided to buy them but wasn’t sure what I planned to do with them. I also bought some mushrooms and I knew I had onions in my pantry. My mother-in-law gave me the Pampered Chef Bar Pan for Christmas and I have been using it almost every day since. I looked online for some recipes for roasted potatoes and mushrooms and found a few, but I didn’t have the ingredients for any one specific recipe, so I combined a few and made it up as I went along. I used some of the ideas from this recipe: http://teaspoonofgoodness.com/oven-roasted-potatoes-mushrooms/ however I think that the temperature or maybe the cooking time was a little long for the mushrooms, they still tasted amazing but they really shriveled up. Next time I make these, I am going to try adding the mushrooms after about a half hour. I know mushrooms don’t really need as long to cook…anyways, here is a rough idea of what to do. As I always say, I am terrible at measuring, so these are some guesses, but try it out and hopefully you like it as much as we did!
You will need:
- 1/4 cup red wine vinegar, or rice vinegar (I only had this Nakano rice vinegar in my fridge, which worked fine)
- Diced potatoes (I kept the skin on my potatoes, but the recipe above says to peel them–also you can really use however many you would like to cook, I used the whole small bag)
- 1 small onion diced
- Container of mushrooms, sliced
- 1 tablespoon of dijon mustard
- 2 teaspoons of tarragon
- 2 teaspoons of marjoram
- 1.5 teaspoons of garlic powder
- 4 garlic cloves ( I love garlic)
- Salt and pepper, to taste
- 1/2 cup of olive oil, be sure to get the one that says for sautéing and grilling–as it can take the heat of the oven
Preheat oven to 350. Put the chopped potatoes, mushrooms, and onions into a large mixing bowl with enough room to toss and coat the veggies. Mix together all of the spices, mustard, vinegar and oil in a small bowl. Once it is all mixed together, pour it onto the potatoes, mushrooms, and onions and mix it together until they are coated.
Dump onto baking pan, or in my case the pampered chef pan, or you could even use a pyrex casserole dish. Bake for about an hour, flip the potatoes around every 20 mins or so. Ovens vary, so yours may cook this a bit faster or may need a little extra time.
Thanks for reading and have a fun day 🙂
Here is my picture of the day…
Dan took a picture of the potatoes, but I forgot to get it from him…so instead you get a picture of Thor on Sunday morning, in bed, on his back, smiling 🙂 What could be better?