Description
Crispy pan-fried potatoes paired with flavorful sautéed chanterelle mushrooms, onions, and garlic, garnished with fresh herbs for a delicious and hearty side dish perfect for any meal.
Ingredients
Scale
Potatoes
- 1 1/2 lbs potatoes (Yukon Gold or waxy variety), peeled and diced
Cooking Fats
- 2 tbsp olive oil
- 2 tbsp unsalted butter
Mushrooms and Aromatics
- 1/2 lb fresh chanterelle mushrooms, cleaned and roughly chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Seasonings and Garnish
- Salt, to taste
- Black pepper, to taste
- 1 tbsp fresh parsley or chives, chopped (for garnish)
Instructions
- Boil Potatoes: Bring a pot of salted water to a boil and add the diced potatoes. Cook for about 7–8 minutes until just tender but not falling apart. Drain the potatoes thoroughly and let them steam-dry for a few minutes to remove excess moisture.
- Heat Oil and Fry Potatoes: Heat the olive oil in a large skillet over medium heat. Add the potatoes to the pan without stirring for several minutes to allow a crispy crust to develop on the bottom.
- Flip and Continue Cooking Potatoes: Gently flip and stir the potatoes occasionally, cooking for about 10–12 minutes total until they are golden brown and crispy on most sides. Add 1 tablespoon of butter midway to enhance flavor.
- Sauté Onions: Push the potatoes to the side of the skillet or transfer them to a plate temporarily. Add the remaining 1 tablespoon of butter and the finely chopped onion to the skillet. Cook for 2–3 minutes until the onions soften and become translucent.
- Cook Chanterelle Mushrooms: Add the chopped chanterelle mushrooms to the skillet with the onions. Sauté for 5–7 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
- Add Garlic and Seasonings: Stir in the minced garlic, salt, and black pepper. Cook for an additional minute until fragrant.
- Combine Potatoes and Mushrooms: Return the potatoes to the skillet if removed. Gently stir everything together and cook for another 2–3 minutes to blend the flavors.
- Garnish and Serve: Sprinkle fresh parsley or chopped chives on top for a fresh, vibrant finish. Serve the dish hot as a flavorful side.
Notes
- Use Yukon Gold or a waxy potato variety to ensure potatoes hold shape when boiling and frying.
- Allow potatoes to steam-dry after boiling to get maximum crispiness during frying.
- Chanterelle mushrooms add a unique, earthy flavor, but you can substitute with other wild mushrooms if unavailable.
- Butter adds richness, but can be adjusted or replaced with olive oil for a dairy-free option.
- This dish pairs wonderfully with roasted meats or as a hearty vegetarian main with a side salad.
