Roasted Potatoes and Mushrooms with Lemon

Anyone who knows me knows my passion for potatoes. If you know me a bit better you also know that roasting is my absolute favorite way to handle pretty much any ingredient. And that mushrooms are another of my favorite things to eat. So it should come as no surprise that I was inspired by the Roasted Potatoes and Lemon with Dill recipe in the current issue of Real Simple magazine . . . inspired to make it the second I saw it, but to add mushrooms into the mix to make a truly delicious and hearty side dish that takes practically no effort at all to complete.

The original recipe called for using new potatoes sliced in half, but all I had on hand were regular red-skinned potatoes, so I used those and just cut them up a bit more. Anytime I roast potatoes I like to have lots of potato surface area so that it has a chance to get that golden caramelized finish . . . the best thing about roasted potatoes is the contrast between the rich, chewy outside and the soft inside!

Slicing the lemon this way is the hardest thing about the recipe. If I hadn’t been making it with the idea of photographing it, I would have made my life easier by slicing off a chunk of one side to give me a flat surface on which to slice the lemon. But the gorgeous perfect circles won out over convenience so I sliced it the fancy way. See what I do for the blog? =)

When you have all the ingredients sliced up, you toss them with salt, pepper, and oil and spread them out nicely on a cookie sheet, then pop it in the oven.

It all comes out golden delicious:

And lining the tray with aluminum foil means the cleanup is minimal, too! Score!

Roasted Potatoes and Mushrooms with Lemon
Serves 2

  • 2 red potatoes, washed and sliced into 1/2″ slices
  • 1 pound baby bella mushrooms, sliced
  • 1 lemon, sliced into thin slices
  • Olive oil

Preheat oven to 400 degrees. Toss all ingredients together in a bowl with some salt and fresh ground black pepper.

Spread on cookie sheet in single layer. Bake for 25 minutes, stirring once to cook evenly. Serve immediately.

Tip: If covering your cookie sheet with foil to speed up your cleaning, spread some olive oil on the aluminum before putting the food on it. That will ensure the potatoes/mushrooms don’t stick to the foil!

One Response to “Roasted Potatoes and Mushrooms with Lemon”

  1. Mushrooms Canada

    Super easy! I am sure the flavours were incredible! Thanks for sharing… and taking the time to slice the lemon ever-so nicely! ;)
    - Brittany

    Reply

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