About this recipe:A rustic and hearty way to spruce up the classic roast potato, making this side dish ideal for more of a special occasion such as Christmas.
910g new potatoes, halved
2 tablespoons olive oil, more if needed
salt, to taste
1 teaspoon olive oil
55g pancetta, chopped
115g king trumpet oyster mushrooms, diced
115g chanterelle mushrooms, diced
115g nameko mushrooms, diced
115g shimejii mushrooms, diced
45ml sherry vinegar
2 tablespoons chopped fresh tarragon
2 cloves garlic, minced
1 tablespoon olive oil (optional)
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Method Prep:10min › Cook:50min › Ready in:1hr
Preheat oven to 200 C / Gas 6.
Place potatoes into a large roasting tin 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 a medium heat and cook the pancetta, stirring often, in the hot oil until the pancetta releases some fat and looks like cooked ham, about 5 minutes. Stir in the 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 220 C / Gas 7.
Stir potatoes in the baking tray; 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.
If you are unable to source the wild mushrooms specified in this recipe then you can substitute with a wild mushroom blend (found in most supermarkets) and use a total of 460g.