These roasted baby potatoes in a homemade mushroom sauce are a one-pan wonder that brings bold flavor and hearty comfort. I roast baby potatoes with mushrooms, garlic, and herbs, then finish them off with a creamy sauce right in the same pan. It’s an easy yet impressive side or vegetarian main that never disappoints.
Why You’ll Love This Recipe
I love this dish for its simplicity and flavor-packed result. Roasting the potatoes and mushrooms together brings out their natural earthiness, and the creamy mushroom sauce makes it feel indulgent without being too heavy. Everything cooks in one pan, which means fewer dishes and more time to enjoy the meal.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1.5 pounds baby or creamer potatoes, washed and left whole
2 large portobello mushrooms, halved and sliced ¼ to ½ inch thick
8 oz button mushrooms, sliced
3 garlic cloves, minced
2 tablespoons olive oil
3 tablespoons balsamic vinegar
Salt and pepper, to taste
¼ teaspoon red chili flakes
¼ teaspoon ground thyme
For the sauce:
⅔ cup vegetable broth
½ cup heavy whipping cream
¼ cup chives, chopped (about 30 grams or 1 oz)
directions
I start by preheating the oven to 425°F. In a large mixing bowl, I combine the baby potatoes, both types of mushrooms, garlic, olive oil, balsamic vinegar, salt, pepper, red chili flakes, and thyme. I toss everything until it’s evenly coated.
Then I pour the mixture into a large cast iron skillet and spread it out in an even layer. I roast it in the oven for 15 minutes, give it a toss, and roast for another 15 minutes or until the potatoes are fork-tender.
Once the roasting is done, I move the skillet to the stovetop over medium heat. I let any extra liquid cook off for 2 to 3 minutes. Then I pour in the vegetable broth and heavy cream and sprinkle in half of the chopped chives.
I bring the sauce to a boil, then reduce the heat and let it simmer for 5 minutes to thicken slightly. Just before serving, I garnish with the remaining chives.
If I don’t have a cast iron pan, I roast everything in an oven-safe pan or baking sheet and then transfer the mixture to a frying pan to finish the sauce.
Servings and timing
This recipe makes 2 generous servings. It takes about 15 minutes to prep and 45 minutes to cook, for a total time of 1 hour.
Variations
Sometimes I add a splash of white wine with the cream for extra depth. I also swap the heavy cream for coconut cream or a plant-based alternative to make it dairy-free. For a richer sauce, I stir in a little grated Parmesan. You can also add spinach or kale at the end for more greens.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them gently on the stovetop, adding a splash of broth or cream to loosen the sauce. They also reheat well in the microwave.
FAQs
Can I use other types of mushrooms?
Yes, I sometimes use cremini, shiitake, or a wild mushroom blend for different textures and flavors.
Can I make this recipe ahead of time?
Yes, I roast everything ahead and reheat with the sauce before serving.
What if I don’t have a cast iron skillet?
I roast the ingredients on a baking sheet and finish the sauce in a frying pan.
Can I add protein to this dish?
Absolutely, grilled chicken or sautéed tofu make great additions.
Is this recipe gluten-free?
Yes, it is naturally gluten-free. Just check that your broth is gluten-free.
Can I make it vegan?
Yes, I use plant-based cream and ensure the broth is vegan.
How do I make the sauce thicker?
I let it simmer a bit longer or stir in a spoonful of cream cheese.
What can I use instead of balsamic vinegar?
Red wine vinegar or lemon juice work, though they have a different flavor profile.
Can I use baby carrots or other root veggies?
Yes, I often add carrots or parsnips alongside the potatoes.
How spicy is this dish?
The chili flakes add a mild kick, but I adjust to my taste or leave them out.
Conclusion
These roasted baby potatoes in mushroom sauce are cozy, flavorful, and easy to make in just one pan. I love how the creamy sauce ties everything together, and how flexible the recipe is with variations. It’s perfect for a comforting dinner or a hearty side that feels a bit special.
Print
Roasted Baby Potatoes in a Homemade Mushroom Sauce
These golden baby potatoes roast alongside earthy mushrooms, garlic, and herbs, then get finished with a creamy mushroom sauce and fresh chives—all in one pan. It’s a flavorful, comforting dish that’s both simple and elegant.
- Total Time: 55 minutes
- Yield: 2 servings
Ingredients
1.5 lbs baby or creamer potatoes, washed and left whole
2 large portobello mushrooms, halved and sliced ¼–½ inch thick
8 oz button mushrooms, sliced
3 garlic cloves, minced
2 tbsp olive oil
3 tbsp balsamic vinegar
Salt and black pepper, to taste
¼ tsp red chili flakes
¼ tsp ground thyme
For the Sauce:
⅔ cup vegetable broth
½ cup heavy whipping cream
¼ cup chives, chopped (about 30g or 1 oz)
Instructions
Preheat oven to 425°F (218°C).
In a large bowl, combine potatoes, mushrooms, garlic, olive oil, vinegar, salt, pepper, chili flakes, and thyme. Toss well to coat.
Transfer mixture to a large cast iron skillet or oven-safe pan. Spread evenly.
Roast for 15 minutes, then toss and roast for another 15 minutes or until potatoes are fork-tender.
Remove pan from oven and place on stovetop over medium heat.
Cook to reduce excess moisture for 2–3 minutes. Add broth and cream, then half the chives.
Bring to a gentle boil and simmer for 5 minutes to thicken slightly.
Garnish with remaining chives and serve warm.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizers
