Let me tell you—when I’m roasting baby potatoes, I go all in. And by all in, I mean smothered in a rich mushroom sauce that tastes like something you’d get at a fancy steakhouse, minus the steak… and the prices. This is one of those side dish recipes you’ll accidentally make the star of the meal. The potatoes get golden and crispy in the oven while the mushroom sauce simmers on the stove. It’s creamy but not heavy, garlicky without being pushy, and completely comforting. I like using a mix of cremini and button mushrooms, but feel free to experiment with your own blend. This dish works great with roasted chicken recipes, or you could spoon it over a steak or just eat it by itself like I’ve totally never done (okay, maybe once or twice). Whether you’re looking for mushroom side dish inspiration, healthy roasted potatoes, or a way to use that leftover homemade pasta sauce, this one checks all the boxes. Plus, if you’re into side dish recipes easy enough for a weeknight but worthy of a dinner party—this one’s calling your name.

1) Key Takeaways
2) Easy Roasted Baby Potatoes with Mushroom Sauce Recipe
3) Ingredients for Roasted Baby Potatoes with Mushroom Sauce
4) How to Make Roasted Baby Potatoes with Mushroom Sauce
5) Tips for Making Roasted Baby Potatoes with Mushroom Sauce
6) Making Roasted Baby Potatoes with Mushroom Sauce Ahead of Time
7) Storing Leftover Roasted Baby Potatoes with Mushroom Sauce
8) Try these Side Dish Recipes next!
9) Roasted Baby Potatoes with Mushroom Sauce
10) Nutrition

1) Key Takeaways

This is one of those side dish recipes that will make you forget the main course.
It combines roasted baby potatoes with a homemade mushroom sauce.
The sauce is creamy and flavorful without needing tons of ingredients.
Pairs well with everything from roasted chicken to pasta.

2) Easy Roasted Baby Potatoes with Mushroom Sauce Recipe

I’ve made this recipe more times than I care to count. It’s become one of my staple side dish recipes because it always delivers. Crispy baby potatoes with golden edges? Yes, please. And that mushroom sauce? I could eat it with a spoon. Actually, I have.

This recipe uses simple ingredients and takes under an hour to make. Perfect for weeknights or weekend dinners that call for a little something cozy. I like to roast the potatoes until they’re crispy and browned, then pour the hot mushroom sauce right on top.

It’s comfort food with a little elegance but doesn’t take any special tricks to get it right. Whether you’re feeding picky kids or potato-obsessed grownups (hi, I’m the problem), this checks every box. If you’re into mushroom recipes or looking for side dish recipes easy enough for beginners, this one’s for you.

3) Ingredients for Roasted Baby Potatoes with Mushroom Sauce

Baby Potatoes: These small potatoes roast beautifully. Their skins crisp up while the inside stays tender. I like to halve them for more surface area to crisp.

Olive Oil: Use a good glug of olive oil to help the potatoes roast evenly. It also brings out a nutty richness in the skins.

Salt and Pepper: I go generous here. It’s the first layer of seasoning and sets the tone for the rest of the dish.

Butter: This adds depth to the mushroom sauce and helps the onions and garlic cook into something mellow and sweet.

Onion: A small, finely chopped onion gives a great flavor base to the sauce. Cook it down slowly for best results.

Garlic: I always use fresh garlic. It adds sharpness and rounds out the earthy mushrooms perfectly.

Mushrooms: I usually grab cremini or white mushrooms. Either will work. Just slice them and let them brown well.

Soy Sauce: This is my secret weapon. It adds umami and salt without overpowering the mushrooms.

Broth: Veggie or chicken broth works. It stretches the sauce and brings everything together with richness.

Heavy Cream: A splash of cream turns this into a proper mushroom side dish that feels like you’ve gone fancy.

Cornstarch Slurry: Optional but handy if you want a thicker sauce. I use it when I’m serving this over pasta or rice too.

Fresh Herbs: Thyme or parsley make a bright finish. Just chop and sprinkle right before serving.

4) How to Make Roasted Baby Potatoes with Mushroom Sauce

Step 1. Preheat your oven to 425°F. Toss halved baby potatoes with olive oil, salt, and pepper in a large bowl until they’re all coated.

Step 2. Spread them out on a baking sheet, cut side down. Roast for 35 to 40 minutes. You want them golden, crispy, and soft inside.

Step 3. While the potatoes roast, melt butter in a skillet over medium heat. Add the chopped onion and cook until it’s soft and golden, about 5 minutes.

Step 4. Stir in garlic and sliced mushrooms. Cook until the mushrooms are browned and their water has evaporated, about 8 minutes.

Step 5. Pour in soy sauce and broth. Let everything simmer together for about 5 minutes. Stir occasionally.

Step 6. Stir in the cream. If you want a thicker sauce, whisk in the cornstarch slurry now. Cook for another 3 to 5 minutes.

Step 7. Taste and season. Pour the sauce over the roasted potatoes, sprinkle with herbs, and serve hot. Now watch everyone pretend this isn’t the best part of the meal.

5) Tips for Making Roasted Baby Potatoes with Mushroom Sauce

Give the mushrooms room. Don’t crowd them or they’ll steam. I use a wide pan so they can get some color and not just wilt into mush.

Don’t skimp on the salt. Potatoes are blank canvases. You need that seasoning early and often to bring out their best.

Let the sauce simmer. Giving it a few extra minutes helps the flavors deepen. That’s when you get that magic savory thing happening.

6) Making Roasted Baby Potatoes with Mushroom Sauce Ahead of Time

You can make this dish ahead. I often roast the potatoes earlier in the day, then reheat them in the oven for a few minutes before serving. They crisp up again nicely.

The mushroom sauce keeps well too. Store it in a container and reheat gently on the stove. Add a splash of broth or water to loosen it if needed.

This has become one of my go-to side dish recipes when I host dinner. Everything can be made in advance, then pulled together fast.

7) Storing Leftover Roasted Baby Potatoes with Mushroom Sauce

Keep any leftovers in a sealed container in the fridge. They’ll last for up to four days, though I rarely have any left that long.

To reheat, pop the potatoes in the oven or an air fryer to bring back that crispy texture. Warm the sauce separately on the stove.

This recipe reheats beautifully and works great as lunch the next day. Just add a little protein on the side and you’ve got a meal.

8) Try these Side Dish Recipes next!

9) Roasted Baby Potatoes with Mushroom Sauce