Parmesan Roasted Potatoes and Mushrooms

How much do you want to dive into this skillet of potatoes and mushrooms? I know I do... 'cause I did. Perfectly golden brown potatoes, crispy on the outside and tender on the inside, dancing around in the skillet with earthy cremini mushrooms, zesty garlic, floral oregano, and nutty parmesan. All that flavor... in one pan. And I just read off the entire ingredient list, so this works on any busy weeknight!

I don't know why people don't combine 'taters and 'shrooms more often - it's a match made in culinary heaven. In this case, both are roasted, so they get tender and caramelized at the same time - while absorbing the great flavor of garlic, herbs and cheese. AND, the oven does ALL the work! The potatoes get a head start (since they take longer to cook) and then the mushrooms join the party for the second half of cooking. Such a simple cooking process, but look at that dish!

As you'll see below, the instructions suggest using a large baking sheet for roasting the potatoes and mushrooms. I suggested this because the point is to spread the vegetables out in a single layer (or as much as possible), so every side gets golden brown. If you have an ovenproof skillet that's large enough to do that, use that instead! I chose my 12-inch cast iron skillet and it was perfect.

Parmesan Roasted Potatoes and Mushrooms
Click HERE for a printable PDF

1 pound small red or gold potatoes (or a combination), cut into wedges
2 tablespoons olive oil
2 tablespoons grated parmesan cheese, plus more for serving
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and ground black pepper
8 ounces cremini mushrooms, halved or quartered depending on the size of the mushrooms (you want the pieces to be similar in size to the potato wedges)
Fresh parsley leaves for serving

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
Place the potatoes in a large bowl and add the olive oil, parmesan cheese, oregano, and garlic powder. Toss to coat. Transfer the potatoes to the prepared pan and spread out in a single layer. Season with salt and pepper. Roast for 15 minutes.
Add the mushrooms to the baking sheet and toss to combine. Spread out in a single layer and return the pan to the oven. Roast for 10 to 15 more minutes until the potatoes and mushrooms are golden brown and tender.
Top with parsley leaves and serve with extra parmesan cheese on the side.
Serves 4