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Golden Garlic Butter Potatoes and Mushrooms

Golden baby potatoes and tender mushrooms tossed in a rich garlic butter sauce. An easy and flavorful skillet side dish!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 3
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Method

Ingredients
  

  • 12 baby potatoes
  • 500 ml water for boiling
  • 5 g salt for boiling
  • 150 g white mushrooms cleaned
  • 2 cloves garlic minced
  • 1 green onion finely chopped
  • Olive oil for frying
  • 1 tbsp unsalted butter
  • Salt and black pepper to taste
  • Freshly grated Parmesan cheese to taste

Method
 

  1. Place 12 baby potatoes in a pot. Add about 500 ml of water and 5 g of salt. Cook over medium-high heat for 5–7 minutes, then drain and transfer to a bowl.
  2. Finely chop 2 cloves of garlic and set aside.
  3. Heat olive oil in a skillet over medium heat. Cut the parboiled potatoes in half and place them cut-side down in the skillet. Cook for about 2 minutes until lightly golden.
  4. Add 150 g of cleaned white mushrooms. Sauté over medium heat for 3–5 minutes, stirring occasionally, until the mushrooms are tender and the potatoes are golden.
  5. Finely chop 1 green onion and set aside.
  6. Add 1 tablespoon of unsalted butter to the skillet and let it melt. Add the minced garlic and sauté briefly until fragrant.
  7. Season with salt and freshly ground black pepper to taste. Toss everything together until evenly coated in the garlic butter.
  8. Transfer to a serving plate. Top with freshly grated Parmesan cheese and chopped green onion. Serve warm and enjoy!