Golden turmeric-roasted potatoes piled high with seared oyster mushrooms and caramelized onions — this is cozy weeknight comfort at its best. The mushrooms turn beautifully meaty in the skillet while the potatoes get crisp-edged and fragrant with paprika. If you enjoy hearty potato dinners, our marinated roast chicken and potatoes and chicken and potato parchment boats are reader favorites, and usda.gov has reliable nutrition data on potatoes and mushrooms.
Ingredients
- 4-5 potatoes
- 200 g (7 oz) oyster mushrooms
- 1 onion, sliced
- 50 ml (3 tbsp) vegetable oil
- For the potatoes: salt, pepper, turmeric (a must!), potato seasoning, paprika
- For the mushrooms: salt, pepper, nutmeg
Instructions
- Toss the potatoes with the spices and oil; roast at 180°C (350°F) for 30-40 minutes, stirring once halfway.
- Tear the mushrooms into small strips and sear in a little oil until the liquid evaporates. Add the sliced onion and cook until golden.
- Serve the roasted potatoes topped with the mushrooms and onions.
Tips
- Do not skip the turmeric — it gives the potatoes their golden color and earthy warmth.
- Tear, don’t slice, the mushrooms; rough edges crisp up beautifully in the pan.
- Cook the mushrooms undisturbed at first so they sear instead of steaming.
Nutrition: per 100 g: 169.7 kcal, protein 24 g, fat 7.8 g, carbs 0.3 g.