Roasted Potatoes with Crimini and Porcini Mushrooms
June 16, 2026
Small red potatoes roast until golden, then join sautéed crimini and a dusting of porcini powder for an intensely earthy side—adapted from Epicurious.
The combination of dried porcini and fresh crimini is what makes this dish sing—earthy without feeling heavy. Dried porcini are widely available at Italian markets, specialty stores, and many supermarkets.
For the full original write-up and community notes, see Epicurious (Bon Appétit, August 2004). Swap in whatever small potatoes you have from the box; cremini and button mushrooms work in a pinch if crimini are scarce.
Roasted Potatoes with Crimini and Porcini Mushrooms
Dried porcini ground to powder and fresh crimini mushrooms give this potato side a deep, woodsy flavor. Adapted from a Bon Appétit recipe on Epicurious (August 2004).
Ingredients
- Nonstick vegetable oil spray
- 2½ lb small red-skinned potatoes, unpeeled, cut into 1½-inch wedges
- 5 tbsp extra-virgin olive oil, divided
- 1 lb crimini mushrooms, halved if large
- ½ oz dried porcini mushrooms, ground to a powder in a blender
- 3 tbsp chopped fresh Italian parsley
- Kosher salt and freshly ground black pepper
Method
- Preheat the oven to 425°F. Spray a large rimmed baking sheet with nonstick spray.
- Toss the potatoes with 2 tbsp olive oil in a large bowl until coated. Spread on the prepared sheet in a single layer. Roast until tender and browned, stirring occasionally, about 45 minutes.
- Meanwhile, heat 2 tbsp olive oil in a heavy large skillet over medium-high heat. Add the crimini mushrooms and sauté until browned and tender, about 12 minutes. (Potatoes and mushrooms can be made up to 2 hours ahead; let stand separately at room temperature.)
- Add the roasted potatoes and the remaining 1 tbsp olive oil to the skillet with the mushrooms. Sauté over medium-high heat until the potatoes are crisp and heated through, about 6 minutes. Season with salt and pepper.
- Sprinkle with porcini powder and toss to coat. Transfer to a serving bowl, top with parsley, and serve.
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