Pan Roasted Garlic Mushroom and Baby Potatoes
A buttery dish of pan-roasted Garlic Mushroom and Baby Potatoes with herbs. So simple and very easy to make with elegant results that make for a delicious side or appetizer.
As I said, this recipe of Pan-roasted Garlic Mushroom and Baby Potatoes is quite easy to make.
I used to make it with fresh basil and rosemary from my herb garden back in Germany but I haven’t got the time yet to make a garden in our new place so I had to use dried herbs. Use fresh if you can though as nothing beats the flavor and aroma of fresh herbs being roasted.
I usually boil the (whole) baby potatoes in water for a few minutes first with a little soy sauce so the savory flavor can already seep in as it cooks. Do not overcook them to prevent them from falling apart when you cut them and while cooking them the second time.
You can opt to add the garlic later after the potatoes and mushroom are browned if you like a more intense garlicky taste. Personally, I prefer the garlic to be roasted as well so it does not overpower the subtle flavor of the potatoes and mushroom.
What Ingredients are required to make Pan Roasted Garlic Mushroom and Baby Potatoes?
Ingredients:
- 4 tablespoons butter or margarine
- 1 head medium garlic
- 2 cups baby potatoes
- 2 cups champignons mushrooms - (fresh or canned)
- 1 sprig fresh rosemary - (1/2 teaspoon if dried)
- 1 tablespoon fresh basil - - chopped (1/2 teaspoon if dried)
- 3 tablespoon soy sauce
- salt and pepper
How to Make Pan Roasted Garlic Mushroom and Baby Potatoes?
Instructions:
- Wash potatoes thoroughly and place them in a small pot. Add water enough to cover the top. Pour in 2 tablespoons of soy sauce.
2. Boil baby potatoes for 10-15 minutes or just until cooked. Do not overcook potatoes, check by poking one with a toothpick. If it comes through easily then it should be done.
3. Cut baby potatoes in halves.
4. In a pan or skillet, melt butter over medium heat and saute garlic until tender.
5. Add potatoes and mushroom and cook until edges are browned.
6. Add rosemary and basil and 1 tablespoon soy sauce and season with salt and pepper as needed.
7. Remove from pan and transfer to a serving dish. Enjoy as a side to your favorite chicken, pork or beef or as an appetizer.
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