Roasted Potatoes with Garlic Mushrooms

Cook time 35 minutes
Servings 4


4 medium potatoes, washed and quartered
2 tbsp olive oil
2 sprigs rosemary
Pinch of salt
200g mixed mushrooms (button, oyster, chestnut varieties), cut in half
2 cloves of garlic, finely sliced
15g butter
Zest of 1 lemon
½ bunch parsley, finely chopped
4 tbsp Greek yoghurt

Roasted Potatoes with Garlic Mushrooms


Preheat the oven to 180°C.

Place the potatoes, olive oil, rosemary and salt in large baking tray. Coat the potatoes evenly with the oil and bake in the oven for 25 – 35 minutes.

In a pan, melt the butter with a little olive oil. Add mushrooms and sauté until they start to colour. Add the garlic and toss through the mushrooms. Season the mushrooms with a good pinch of salt and pepper. Cook for another 5-8 minutes until golden brown and soft. Remove heat and add the lemon zest and parsley.

To serve, place the potatoes in a large dish. Dollop with yoghurt and finally scatter the mushrooms on top.