Delicious Garlic Mushroom and Baby Potatoes

A buttery dish of pan-roasted Garlic Mushroom and Baby Potatoes with herbs. So simple and very easy to make with elegant results that make for a delicious side or appetizer.

You’ll Need:

  • 4 tablespoons butter or margarine
  • 2 cups baby potatoes
  • 1 sprig fresh rosemary - (1/2 teaspoon if dried)
  • 1 tablespoon fresh basil - - chopped (1/2 teaspoon if dried)
  • 2 cups champignons mushrooms - (fresh or canned)
  • 1 head medium garlic
  • 3 tablespoon soy sauce
  • salt and pepper


  1. Wash potatoes thoroughly and place them in a small pot. Add water enough to cover the top. Pour in 2 tablespoons of soy sauce.
  2. Boil baby potatoes for 10-15 minutes or just until cooked. Do not overcook potatoes, check by poking one with a toothpick. If it comes through easily then it should be done.
  3. Cut baby potatoes in halves.
  4. In a pan or skillet, melt butter over medium heat and saute garlic until tender.
  5. Add potatoes and mushroom and cook until edges are browned.
  6. Add rosemary and basil and 1 tablespoon soy sauce and season with salt and pepper as needed.
  7. Remove from pan and transfer to a serving dish. Enjoy as a side to your favorite chicken, pork or beef or as an appetizer.