Crisp, golden roasted baby potatoes with tender caramelised onions and delicious earthy mushrooms. Easy to make and so versatile! A fabulous vegan side dish.
Do you have recipes that have evolved over decades of cooking? This is one of mine. It’s almost indistinguishable from where it started, but it’s still delicious!
If you cast your mind back to the 1980s, when microwaves were new and cutting edge, you’ll find the origins of this delicious potato side dish.
When my Mum got her first microwave, it came with a helpful booklet of suggested recipes. Dishes that would prove the microwave wasn’t just for quick defrosting or reheating. One of the recipes cooked little potatoes together with onions and mushrooms to make something a bit like these roasted baby potatoes.
However, there were some problems.
Don’t believe the hype
Cooking these potatoes in the microwave wasn’t all it was cracked up to be.
Firstly, there was a lot of taking dishes in and out of the microwave, stirring, putting back, leaving to stand etc. Secondly, the potatoes never got that gorgeous golden crispy crust that roasting provides. And thirdly, it wasn’t even really any quicker than just cooking them in the oven!
Personally, I think that baby potatoes roasted in a hot oven are THE BEST. They get crispy, golden and delicious. Plus, once you’ve mixed up your ingredients and popped the tray into the oven, you can forget about them and get on with something else. What could be easier?!
Amendments and improvements
Over the years, I’ve tinkered with the recipe by taking the basic idea – a yummy side dish of baby potatoes, mushrooms and onions – and altering not only the cooking method, but also the seasonings. I think I finally hit the jackpot when I decided to add some lemon juice which brings a delicious freshness to the finished dish.
A bit on the side
These yummy roasted baby potatoes are almost good enough to serve as a main dish. Well, I could eat a whole plate of them, anyway. Ahem. But they go brilliantly with almost anything. We enjoy them with fish, grilled veggies, griddled halloumi cheese, veggie sausages or burgers… They are super-versatile.
This is also a fabulous recipe to have up your sleeve for Pesach! Potato fatigue can be a real problem, so having a few easy, tasty spud recipes to call on is a life saver! Serve with a crustless quiche and some salad and you’re all set.
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Roasted baby potatoes with mushrooms and onions
- 800 g baby new potatoes (28 oz)
- 300 g small white mushrooms (10½ oz)
- 2 small/medium onions
- 1½-2 tbsp fresh lemon juice
- 4 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- salt and pepper to taste
- Preheat the oven to 200°C (400°F).
- Scrub the potatoes if required. Cut any larger ones in half or quarters. Brush any dirt from the mushrooms and cut in halves or quarters, depending on their size. The pieces should be about 2cm (1 inch) in size.
- Peel the onions and cut each one into 8 wedges. Mix the potatoes, mushrooms and onions together.
- Whisk together the lemon juice, oil, oregano, garlic powder and seasonings. Pour over the potato mixture and gently toss to coat. Spread everything out into a large baking sheet to give a single layer.
- Roast in the hot oven for around 35 minutes until the potatoes are cooked through and crispy, and the onions are caramelised. Transfer to a serving bowl, eat and enjoy!