Roasted Rainbow Potatoes with Mushrooms

Last week I bought a beautiful bag of colorful baby potatoes. Excited to try a recipe I used to love as a kid, I asked my mom to show me how she prepared a roasted potato dish. Adding my own love for mushrooms to the mix was easy, and forty-five minutes later, we had a mouth-watering treat. Sure to bring company running to the table, these roasted potatoes are easy to prepare and highlight the flavors of the onion and mushroom. 

This tasty side dish serves about four people. 


  • 1½ lbs baby potatoes, cut in even quarters
  • ½ red onion, chopped
  • ¼ lb white mushrooms, cut in half
  • 2 tablespoons of olive oil
  • 2 cloves of garlic, crushed
  • 2 teaspoons chopped parsley
  • 1 teaspoon salt
  • 2 teaspoon ground pepper


Preheat the oven to 400 degrees F. Toss your potatoes, onions, and mushrooms into a bowl with your olive oil, garlic, salt & pepper. Toss until thoroughly covered. Transfer the mix to a baking dish and bake for forty-five minutes, or until the potatoes brown. For a crunchier texture, cover the pan in tin foil before baking. Once they’re done, transfer to a serving dish, garnish with parsley, and you’re ready to indulge! 

Note: For some extra flair, add a splash of lemon juice to your mixing bowl before baking.



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