Oven Fried Potatoes with Mushrooms and Onions
Slim discs of crispy fried potatoes, balanced with juicy mushrooms and golden caramelised onions, c'est bistro chic!
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp garlic powder
- 5 potatoes (sliced thickly)
- 300g / 10oz mixed mushrooms or button mushrooms
- 1 onion
- 2 tbsp chopped parsley and dill
Instructions
- 1
Preheat the oven to 425F/220C. Slice the unpeeled potatoes thickly (1/4 inch) and arrange the slices on a rimmed baking sheet, drizzle with 2 tbsp of the olive oil, then sprinkle with the salt. Roast in the oven for 35 minutes or until golden on the outside and cooked all the way through. If the potatoes are cooked but not golden, turn the broiler/grill on and move the rack closer to the element, broil for 3-4 minutes or until golden. Alternatively the potatoes could be cooked in an air fryer. (Recipe link in notes)
- 2
25 minutes before the potatoes are done, start on the mushrooms and onions. (They could be cooked in two different pans to save time or one after another to save dishes! ) Slice the mushrooms and sauté them in 1 tbsp of olive oil until golden over medium high heat, once the liquid is evaporated, season with salt and garlic powder, remove from the pan and keep warm.
- 3
To the same pan add the sliced onion, if the pan is too dry add a touch of oil, cook over low heat for 15-20 minutes until cooked all the way through and caramelised.
- 4
Take the potatoes out of the oven and transfer to a serving platter, top with fried mushrooms and onions. Serve sprinkled with chopped parsley and dill.