Potato and Mushroom Side Dish


Potato and Mushroom Side Dish

Servings 6
Cook Time 40 minutes


  • 600 grams Baby Potatoes
  • Garlic Butter
  • Freshly Ground Black Pepper (to taste)
  • 2 punnets Portobellini Mushrooms
  • 1 sml punnet Cherry Tomatoes
  • 1 handful Rosemary Sprigs (small, finely chopped)
  • 1 handful Thyme Sprigs (small)
  • Chili Infused Olive Oil (to drizzle)
  • Sea Salt & Black Pepper (to taste)
  • 50 grams Basil Pesto (to taste)
  • 100 grams Pecans (toasted)
  • Salt Flakes (to sprinkle)
  • Basil Leaves (garnish)


  • Preheat oven to 200 degrees.
  • Lightly fry the mushrooms in garlic butter and freshly ground black pepper and set aside.
  • Boil the baby potatoes in a large pot of salted water over medium-high heat, until cooked. Remove from stove and drain the water. Allow to cool down for 5 minutes. Then halve some potatoes and leave others whole. Toss the potatoes, mushrooms and finely chopped fresh rosemary and a drizzle olive oil together, and season well.
  • Spread the potato mixture and cherry tomatoes out on a roasting tin and roast in the preheated oven until tender and golden brown, about 30 minutes.
  • Transfer the roasted goodies to a serving bowl, toss with the basil pesto and fold in the toasted pecan nuts. Sprinkle with salt flakes and garnish with basil leaves.
Course: Braai
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