Great combination of potatoes and mushrooms. Perfect holiday side dish.
- 2 pounds new potatoes, halved
- 2 tablespoons olive oil, or more if needed
- salt to taste
- 1 teaspoon olive oil
- 2 ounces pancetta, chopped
- 1/4 pound king trumpet mushrooms, cut into chunks
- 1/4 pound chanterelle mushrooms, cut into chunks
- 1/4 pound nameko mushrooms, trimmed
- 1/4 pound clamshell (shimeji) mushrooms, trimmed
- 3 tablespoons sherry vinegar
- 2 tablespoons chopped fresh tarragon
- 2 cloves garlic, minced
- 1 tablespoon olive oil (optional)
- Preheat oven to 400 degrees F (200 degrees C).
- Place potatoes into a large roasting pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and mix to coat potatoes with salt and olive oil. Turn so the cut sides are up.
- Roast in the preheated oven for 30 minutes.
- While potatoes are cooking, pour 1 teaspoon olive oil into a large skillet over medium heat and cook pancetta, stirring often, in the hot oil until pancetta releases some fat and looks like cooked ham, about 5 minutes. Stir in king trumpet, chanterelle, nameko, and clamshell mushrooms, adding a pinch of salt as they cook.
- Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes.
- Turn oven heat up to 425 degrees F (220 degrees C).
- Stir potatoes in the baking dish; mix mushrooms and pancetta with potatoes. Return to oven and bake for 10 minutes; stir and continue baking until potatoes are browned, soft, and tender, about 10 more minutes. Let cool slightly, about 10 minutes.
- Drizzle sherry vinegar over potatoes and mushrooms, sprinkle with tarragon, garlic, and 1 tablespoon olive oil, and toss to mix. Taste and adjust seasoning. Transfer to a serving platter.