Roasted Fingerling Potatoes, Wild Mushrooms and Bacon

Goose Tale

A whole family favorite! They make a perfect side or breakfast dish! If you can’t find fingerlings, try baby Yukon Gold potatoes.


  • 1 pound fingerling potatoes
  • 2 tablespoons olive oil
  • 1 cup wild mushrooms
  • ½ cup onions, small diced
  • 3 slices of bacon, cut into pieces already cooked
  • 2 tablespoons Savvy Goose Mediterranean Spiced Sea Salt


Prep Time: 20 minutes
Cook Time:  30-35 minutes

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  1. Bring a stock pot to boil. Boil fingerling potatoes for 8-10 minutes, and set aside.
  2. Preheat oven to 375 degrees. Using a small sauté pan over medium heat, cook bacon and set aside when finished. Add 1 tablespoon of olive oil to bacon grease, and sauté onions and mushrooms until onions are translucent. Then add 1 tablespoon of Savvy Goose Mediterranean Spiced Sea Salt.
  3. In a separate bowl toss the potatoes with cut up bacon pieces and mushrooms. Add 1 tablespoon olive oil and 1 tablespoon Savvy Goose Mediterranean Spiced Sea Salt.
  4. In a small baking dish, combine both mixtures and bake in the oven until the potatoes are tender, approximately 30-35 minutes. Serve immediately.


Savvy Note: This goes excellent as a side dish with our Prime Cut New York Strip recipe.