Roasted Baby Potatoes in a Homemade Mushroom Sauce

Christmas is almost here! I initially wanted to make today’s roasted baby potatoes in a homemade mushroom sauce for my contribution to The Little Potato Company as a thank you for sharing their products with me. However, I decided to go with pan-fried fingerling potatoes with bacon. I must say, that recipe is doing amazing! Seems like everyone is enjoying the easy, but flavourful, dish. I could not enjoy the pan-fried fingerling potatoes, but I knew I wanted to revamp my popular mushroom pasta sauce recipe for myself.
Christmas is almost here! I initially wanted to make today’s roasted baby potatoes in a homemade mushroom sauce for my contribution to The Little Potato Company as a thank you for sharing their products with me. However, I decided to go with pan-fried fingerling potatoes with bacon. I must say, that recipe is doing amazing! Seems like everyone is enjoying the easy, but flavourful, dish. I could not enjoy the pan-fried fingerling potatoes, but I knew I wanted to revamp my popular mushroom pasta sauce recipe for myself.

Ingredients


  • 1.5 pounds baby OR Creamer potatoes, washed and left whole
  • 2 large portobello mushrooms, halved and sliced 1/4-1/2 inch thick
  • 8 oz button mushrooms, sliced
  • 3 garlic cloves, minced
  • 2 tbsp. olive oil
  • 3 tbsp. balsamic vinegar
  • Salt and pepper
  • 1/4 tsp. red chili flakes
  • 1/4 tsp. ground thyme

Sauce

  • 2/3 cup vegetable broth
  • 1/2 cup heavy whipping cream
  • 1/3 cup white OR red wine (can omit and use more broth)
  • 1/4 cup chives, chopped (about 30 grams or 1 oz)

Instructions

  1. Preheat oven to 425F.
  2. Place mushrooms, potatoes, garlic, olive oil, vinegar, salt, pepper, chili flakes, and thyme into a large mixing bowl. Toss until evenly coated. Pour into a large cast iron skillet and spread out evenly. Roast for 15 minutes. Toss and cook for another 15 minutes, or until potatoes are fork tender. Remove from oven and place pan over medium heat.
  3. Pour in wine and cook until dissipated, about 2-3 minutes. Pour in broth and cream. Sprinkle with half the chives. Bring to a boil and simmer for 5 minutes. Garnish with remaining chives and serve!