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An easy side dish of Sauteed Potatoes with Mushrooms that is sure to please everyone - from picky eater kids to set-in-their-ways adults. Serve this potato dish with chicken, steak, or seafood. This potatoes with



Total time

40 minutes




  • 3 lb potatoes ((about 6 medium), peeled)
  • 2 tablespoons olive oil
  • 1 large onion (, diced)
  • ¾ teaspoon salt (, or to taste)
  • black pepper (to taste)
  • 1 lb mushrooms (, sliced)
  • ¼ cup parsley leaves (, chopped)


  1. Prep all the ingredients. Prep the potatoes: Peel the potatoes and cut them into 2-3 inch pieces about the width of a French fry. Dice the onion. Clean and slice the mushrooms. 
  2. In a large skillet with a lid, heat the olive oil. Add the cut potatoes and diced onion. Cook over medium-high heat for about 3-5 minutes without disturbing, so that the bottom layer of potatoes get nice and crispy. Season with salt, stir and cover with a lid. Continue cooking for 5-8 more minutes, stirring every few minutes to prevent burning, and covering with a lid in between stirring.  
  3. Add the sliced mushrooms and stir. Cover with a lid, and cook for 5 minutes, stirring once or twice. The mushrooms will release some juice, this is fine. Remove the lid, and continue cooking for another 5 minutes stirring frequently, or until the potatoes are fully cooked and any liquid has evaporated. Stir in parsley and remove from heat. 
  4. View the recipe instructions at Babaganosh

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