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Roasted Garlic Mushroom and Baby Potatoes by Foxy Folksy
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5 from 9 votes

Garlic Mushroom and Baby Potatoes

A buttery dish of pan-roasted Garlic Mushroom and Baby Potatoes with herbs. So simple and very easy to make with elegant results that make for a delicious side or appetizer.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Side Dish
Cuisine: American, European
Keyword: baby potatoes, garlic mushroom
Servings: 5
Calories: 166kcal
Author: Bebs


  • 4 tablespoons butter or margarine
  • 1 head medium garlic - minced
  • 2 cups baby potatoes
  • 2 cups champignon mushrooms (fresh or canned)
  • 1 sprig fresh rosemary (1/2 teaspoon if dried)
  • 1 tablespoon fresh basil - chopped (1/2 teaspoon if dried)
  • 3 tablespoon soy sauce
  • salt and pepper


  • Wash potatoes thoroughly and place them in a small pot. Add water enough to cover the top. Pour in 2 tablespoons of soy sauce.  
  • Boil baby potatoes for 10-15 minutes or just until cooked. Do not overcook potatoes, check by poking one with a toothpick. If it comes through easily then it should be done.
  • Cut baby potatoes in halves.
  • In a pan or skillet, melt butter over medium heat and saute garlic until tender. 
  • Add potatoes and mushroom and cook until edges are browned.
  • Add rosemary and basil and 1 tablespoon soy sauce and season with salt and pepper as needed.
  • Remove from pan and transfer to a serving dish. Enjoy as a side to your favorite chicken, pork or beef or as an appetizer.



Calories: 166kcal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 691mg | Potassium: 528mg | Fiber: 2g | Sugar: 1g | Vitamin A: 301IU | Vitamin C: 18mg | Calcium: 30mg | Iron: 1mg