Crispy Garlic Parmesan Potatoes with Creamy Mushroom Chicken! My family begs for this dinner!

Crispy Garlic Parmesan Potatoes with Creamy Mushroom Chicken! My family begs for this dinner! Crispy oven-roasted potato wedges with garlic, Parmesan, golden edges, and fluffy centers, served with tender chicken and mushrooms in a rich sour cream sauce. These baked potatoes make a comfort-food dinner for four. Total time: About 1 hour 15 minutes Servings: 4 adults Customize it! Yukon Gold or another medium-starch potato works well. Russets get fluffy and crisp, but check them early while parboiling because they break more easily. A regular knife works perfectly - the crinkle cutter is optional. Dark soy sauce adds color, umami, and salt. Replace it with regular soy sauce, or skip it and season with salt and pepper. Instead of clarified butter, use neutral oil, butter mixed with oil, bacon fat, or duck fat. 🔔 New recipes every week: https://youtube.com/@YumCult 👍 Like if you enjoyed! Where are you watching from? 🌎👇 🛒 Ingredients: For the Potatoes: 2.5 lb / 1.2 kg medium potatoes, scrubbed clean Salt, for the cooking water 3 tbsp / 45 g clarified butter, melted 1 tsp garlic powder 1/2 tsp dried thyme Salt and black pepper, to taste Parmesan, for finishing For the Creamy Mushroom Chicken: 1.5 lb / 700 g boneless, skinless chicken thighs 1 tbsp olive oil, plus more if needed 1-2 tbsp dark soy sauce 1 tsp garlic powder 1 tsp smoked paprika 14 oz / 400 g mushrooms, cut into wedges 1 onion, thinly sliced 1-2 tbsp butter, plus more if needed 3 garlic cloves, finely chopped 1/2 tsp dried thyme 1 tbsp flour 1 1/4-1 1/2 cups / 300-350 ml chicken broth, as needed 1 tbsp Worcestershire sauce 1 tsp Dijon mustard 2/3 cup / 150 g full-fat sour cream Black pepper and salt, as needed Small bunch of parsley, chopped Green onions, thinly sliced, for serving Flour Alternative: 1 tbsp cornstarch or potato starch mixed with 2 tbsp cold water 📝 Quick Instructions: Potatoes: Cut into thick wedges. Add to salted boiling water and cook for 5-7 minutes after it returns to a boil. The edges should soften slightly while the centers stay firm. Drain and steam dry. Mix the clarified butter, garlic powder, thyme, salt, and pepper. Toss gently. Arrange in one layer on a parchment-lined baking sheet, flat side down. Bake for 20-25 minutes at 425°F / 220°C (400°F / 205°C convection). Turn and bake for 10-15 minutes, until golden. Add Parmesan and bake for 5-7 minutes more, until crisp. Chicken and Sauce: Mix the chicken with olive oil, dark soy sauce, garlic powder, and smoked paprika. Marinate for 20-30 minutes if time allows. Brown in a hot skillet and transfer to a bowl. Cook the mushrooms until dry and browned. Add butter and onion; cook until soft and golden. Add garlic and thyme. Cook for 30-40 seconds. Stir in the flour, then gradually add 1 1/4 cups / 300 ml broth, Worcestershire, and Dijon. Add more broth for a thinner sauce. Simmer until slightly thickened. Return the chicken and juices; simmer for 3-5 minutes. If using starch, add the broth first, then stir in the slurry and simmer until thickened. Temper the sour cream with hot pan sauce. Reduce the heat to low, stir it in, and warm gently without boiling. Season to taste and finish with parsley. Serve beside the potatoes and finish with green onions. Keep the sauce alongside so the potatoes stay crisp. Subtitles available in multiple languages (CC). ❤️ Share this with someone who loves crispy potato dinners! #CrispyPotatoes #RoastedPotatoes #BakedPotatoes #GarlicParmesanPotatoes #MushroomChicken #YumCult