Russian Roasted Potatoes with Mushrooms and Dill

Roasted with a touch of olive oil, this rustic Russian classic pairs hearty potatoes and mushrooms with aromatic dill for a fiber-rich, satisfying meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1.4 lbs (650 g) potatoes, peeled and diced · 500 kcal in the whole recipe
• 1.1 lbs (500 g) cremini mushrooms, quartered · 110 kcal in the whole recipe
• 1 cup (150 g) green peas · 122 kcal in the whole recipe
• 1 medium onion (150 g), sliced · 60 kcal in the whole recipe
• 3 cloves garlic (12 g), minced · 18 kcal in the whole recipe
• 1.5 tbsp (20 g) olive oil · 177 kcal in the whole recipe
• 1/4 cup (15 g) fresh dill, chopped · 7 kcal in the whole recipe
• Salt and freshly ground black pepper to taste

Method

1. Preheat your oven to 200°C (400°F).

   

2. In a large bowl, toss diced potatoes, mushrooms, green peas, onions, garlic, olive oil, salt, and black pepper.

   

3. Spread the mixture evenly on a baking sheet lined with parchment paper.

   

4. Roast for 35-40 minutes, stirring halfway through, until potatoes are tender and golden.

   

5. Garnish with chopped fresh dill before serving warm.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.