Roasted Fingerling Potatoes, Mushrooms, Red Onions and Garlic

I know my roasting days are nearing an end because it’s getting hot outside, so I’ve been busily roasting as much as possible while it’s still cool in the evenings. This recipe contains all of my very favorite ingredients so you can imagine how much I loved this side dish. The potatoes were crisp on the outside and creamy inside, the onions and garlic were really sweet and the mushrooms were just delicious. I will definitely be making this dish over and over again.

Roasted Fingerling Potatoes, Mushrooms, Red Onions and Garlic:
Recipe and photos by For the Love of Cooking
  • 10-12 fingerling potatoes, sliced in half lengthwise
  • 10 white button or cremini mushrooms, sliced in half
  • 1/2 red onion, sliced
  • 4 cloves of garlic (keep the skins on while roasting)
  • 1-2 tbsp of olive oil
  • Sea salt and fresh cracked pepper
  • Fresh chopped parsley for garnish


Preheat the oven to 400 degrees. Coat a baking sheet with tin foil (for easier clean up) and coat very well with olive oil cooking spray. Slice potatoes, onions and mushrooms then place them along with the garlic (leave the skins on so they don’t burn while roasting) on the baking sheet. Drizzle the olive oil on top of the veggies along with the sea salt and pepper to taste, toss to coat evenly.

Roast in the oven for 15 minutes then toss with a spatula. Roast for an additional 10 – 15 minutes or until the potatoes are golden brown and tender. Remove from heat and carefully remove the skins from the garlic cloves then slice. Add the garlic slices along with chopped parsley to the potatoes and serve. Enjoy.

Click here for a printable version of this recipe – For the Love of


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