Roasted Fingerlings with Cremini Mushrooms

  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 4 servings
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1 1/2 pounds golden fingerling potatoes, halved lengthwise

1 pound cremini mushrooms, sliced 

1/4 cup extra-virgin olive oil 

4 sprigs fresh thyme 

1 tablespoon finely chopped fresh rosemary 

Kosher salt and freshly ground black pepper 

2 tablespoons unsalted butter, cut into small cubes 


  1. Preheat the oven to 350 degrees F. Toss the potatoes, mushrooms, olive oil, thyme and rosemary in a large bowl. Season with some salt and pepper and toss again.
  2. Spread the vegetables on a large baking sheet and dot with the butter. Roast until golden brown and fork tender, about 20 minutes. Remove the thyme sprigs and serve hot.
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