1 1/2 pounds new or baby potatoes, scrubbed and cut into quarters
5 teaspoons extra-virgin olive oil, divided
1/4 plus 1/8 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 1/2 cups reduced-sodium beef broth or mushroom broth, divided
3 tablespoons all-purpose flour
1 cup coarsely chopped cremini or white mushrooms
1/4 cup finely chopped onion
2 tablespoons finely chopped chives
1/2 cup shredded extra-sharp Cheddar cheese
Position rack in lower third of oven; preheat to 450°F.
Combine potatoes, 2 teaspoons oil and 1/4 teaspoon each salt and pepper in a large bowl; toss to coat. Spread evenly on a rimmed baking sheet. Roast, stirring once or twice, until the potatoes are tender and browned, 20 to 25 minutes.
Whisk 1/2 cup broth and flour in a small bowl; set aside.
Heat the remaining 3 teaspoons oil in a medium saucepan over medium heat. Add mushrooms and onion and cook, stirring often, until beginning to brown, 5 to 7 minutes. Add the remaining 1 cup broth; bring to a simmer. Cook until reduced by about half, 8 to 10 minutes.
Add the reserved flour and broth mixture; cook, stirring constantly, until smooth and thickened, 1 to 3 minutes. Stir in chives and the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper; keep warm on low heat.
When the potatoes are done, push them together in the center of the pan and sprinkle with cheese. Return to the oven; bake until the cheese is melted, about 5 minutes more. Serve the potatoes topped with the gravy.
11 g fat
4 g sat
36 g carbohydrates
0 g total sugars
9 g protein
4 g fiber