If you like basil, you will love roasted potatoes forestière. I love basil, so this recipe has always been one of my favorites. With only four main ingredients, it’s easy to make. But the rich flavors of the garlic and basil give deeper “umami” to the potatoes and mushrooms. And your house will smell so good!
The word “forestière” means “from the forest.” Many French dishes, both meat and vegetables dishes, use this term, meaning to add mushrooms and sometimes potatoes. But, we’re skipping the meat and going straight to the forest!
When prepping the potatoes, you want to slice them between 1/8 inch and 1/4 inch thick. More importantly, keep the slices uniform, so the potatoes will bake evenly and all be cooked through at the same time. To get a good thin cut, I slice the peeled (you can leave the peeling on, if you wish) potatoes in half. Then I place the flat cut side down on the cutting board, and cut my thin slices. I always put my cut potatoes into a bowl of cold water. This keeps them from getting dark spots or keeps them from turning dark while you work on the rest of the recipe. Before adding the potatoes to the other ingredients, just pat them dry.
The cleaned mushrooms can be cut without as much uniformity. Mushrooms will cook through and be tender at pretty much any thickness.
For the garlic, I like to thinly slice it so there are more pieces to scatter into the mushrooms and potatoes. The basil can be chopped or you can use a chiffonade cut. A chiffonade cut is just cutting the basil leaves into thin slices.
Depending on your oven, the dish needs to cook for between 45 and 50 minutes. You want the potatoes to just begin to brown on some edges and to be tender when pierced with a fork.
Measurements don’t need to be exact for this recipe, so relax and enjoy!
If you will be serving this dish to guests, you might want to save some whole fresh basil leaves to use as a garnish. I made this during the Covid-19 home isolation, so I wasn’t able to find whole fresh basil at my grocery store. But I did find some that was fresh and pre-chopped. That was a first for me!
You might also be interested in these potato dishes:
Garlic Roasted Asparagus Red Potatoes
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|Prep Time||15 minutes|
|Cook Time||45 minutes|
- 12 ounces Cremini mushrooms cleaned and sliced
- 1 pound Yukon gold potatoes 4 to 5 medium-sized, peeled, washed and thinly sliced
- 4 cloves garlic thinly sliced
- 3 tablespoons fresh basil chiffonade cut or chopped
- salt and black pepper to taste
- fresh basil leaves for garnish
- olive oil to oil the baking dish
- Preheat the oven to 350° F and generously oil a 9 x 13 casserole dish, or any dish in which you can spread the potatoes and mushrooms no more than 1-1/2 inches deep.
- Thinly slice the cleaned mushrooms and the potatoes (peeled or unpeeled).
- In a large bowl, toss the sliced mushrooms, potatoes, garlic and basil, along with salt and pepper to taste.
- Spread the potato mixture in the baking dish in an even layer.
- Bake 45 to 50 minutes, or until the potatoes are tender, turning over halfway through.
- Let cool a couple of minutes before serving. The dish can be garnished with whole fresh basil leaves.
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