Roasted Mushroom & Potato Salad Recipe

Potatoes are a classic side dish on any occasion, and if you’re looking for a potato side dish that will surely become a staple, I recommend this recipe from Food Wishes on YouTube. This recipe has been a staple in my kitchen since I’ve discovered it. It looks so simple, but it tastes so delicious – it’s always a hit with my family. It pairs well with everything, and I couldn’t wait for you to try this! Watch the video below to learn the step by step instructions.

Ingredients:

• 2 tbsp olive oil
• 2 lb yellow or red potatoes, halved
• 1 lb trimmed wild mushrooms
• 2 oz pancetta
• salt and ground black pepper, to taste
• 3 tbsp sherry vinegar
• 2 tbsp tarragon
• 2 garlic cloves, finely minced

Directions:

Step 1

To start, roughly chop your wild mushrooms of choice, then set them aside. Next, halve the potatoes and put them in a casserole dish. Drizzle some olive oil, and sprinkle some salt. Work the potatoes, making sure every piece is coated and seasoned well, then arrange them, cut side up. Place them in a 4oo degrees F oven and bake for 30 minutes. In the meantime, saute the pancetta in a large pan over medium heat with some olive oil. Crank up the heat, then add the wild mushrooms. Season with some salt.

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Step 2

Now, take out the potatoes, give them a quick toss, then add the cooked mushrooms. Mix everything together, then pop them back in the oven, this time, turning the heat to 425 degrees. Roast for ten minutes. After roasting, remove them from the oven and let them cool down a bit. Once done, drizzle over some sherry vinegar, then garnish with 2 tbsp tarragon and 2 minced cloves of garlic. Toss everything well and serve.

Roasted Mushroom & Potato Salad Recipe