Side Dish Recipes: Roasted Baby Potatoes with Mushroom Sauce
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.
Servings: 4 servings
Ingredients
- 1 1/2 lbs baby potatoes, halved
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms (cremini or white), sliced
- 1 tbsp soy sauce
- 1 cup vegetable or chicken broth
- 1/2 cup heavy cream
- 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- Fresh thyme or parsley for garnish
Instructions
- Preheat oven to 425°F. Toss halved baby potatoes with olive oil, salt, and pepper.
- Spread the potatoes out on a baking sheet, cut side down. Roast for 35–40 minutes until golden and crispy.
- While the potatoes roast, melt butter in a skillet over medium heat.
- Add chopped onion and sauté until soft, about 5 minutes. Stir in garlic and cook 1 minute more.
- Add mushrooms and cook until browned and their moisture has evaporated, about 8 minutes.
- Pour in soy sauce and broth. Let it simmer for 5 minutes.
- Stir in cream. If you want a thicker sauce, add the cornstarch slurry now. Cook another 3–5 minutes until it thickens.
- Taste and adjust seasoning. Serve sauce warm over roasted potatoes and sprinkle with herbs.