Roasted potatoes and mushrooms are seasoned with fresh tarragon and garlic and drizzled with sherry vinegar for a warm salad or side dish perfect for fall.
Cooking Time
1 hr 5 mins
Total Time
1 hr 5 mins
Calories
335 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Place potatoes into a large roasting pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and mix to coat. Arrange potatoes cut-side up.
Step 3
Roast in the preheated oven for 30 minutes.
Step 4
While potatoes are roasting, pour 1 teaspoon olive oil into a large skillet over medium heat and cook pancetta, stirring often, in hot oil until pancetta releases some fat and looks like cooked ham, about 5 minutes. Stir in king trumpet, chanterelle, nameko, and clamshell mushrooms, adding a pinch of salt as they cook.
Step 5
Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes.
Step 6
Turn oven heat up to 425 degrees F (220 degrees C).
Step 7
Stir potatoes in the baking dish; mix mushrooms and pancetta with potatoes. Return to the oven and bake for 10 minutes; stir and continue baking until potatoes are browned, soft, and tender, about 10 more minutes. Let cool slightly, about 10 minutes.
Step 8
Drizzle sherry vinegar over potatoes and mushrooms, sprinkle with tarragon, garlic, and 1 tablespoon olive oil; toss to mix. Taste and adjust seasoning. Transfer to a serving platter.
Ingredients
salt to taste
1 tablespoon olive oil
2 tablespoons chopped fresh tarragon
2 cloves garlic, minced
1 teaspoon olive oil
3 tablespoons sherry vinegar
2 ounces pancetta, chopped
2 tablespoons olive oil, or more if needed
2 pounds new potatoes (such as Yukon Gold), halved
0.25 pound king trumpet mushrooms, cut into chunks
