Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Cut the potatoes into wedges and place them in a large bowl. Toss with olive oil, salt, pepper, and dried herbs (such as rosemary or thyme).

Spread the potato wedges on the baking sheet and bake for 30-35 minutes, or until golden and crispy.

Meanwhile, clean the mushrooms and set aside.

In a bowl, mix breadcrumbs, grated Parmesan cheese, salt, and pepper.

Dip the mushrooms into beaten egg and then coat them with the breadcrumb mixture.

Place the breaded mushrooms on a separate baking sheet lined with parchment paper.

Bake the mushrooms in the preheated oven for 15-20 minutes, or until golden and crispy.

Serve the breaded mushrooms hot with the potato wedges.