If you’re looking for a dish that brings crispy, golden potatoes together with the earthy charm of wild chanterelles, then you’ve just found a winner. This Pan-Fried Potatoes with Chanterelles Recipe is a rustic yet elegant way to enjoy simple ingredients that sing with flavor. Each bite offers a delightful contrast of textures—the crispy edges of the potatoes paired with the tender, buttery mushrooms—making it an absolute favorite to serve any time of day. I promise, once you try this, it will become one of your go-to comfort dishes that’s easy enough for weeknights but fancy enough to impress guests.
Ingredients You’ll Need
To make this Pan-Fried Potatoes with Chanterelles Recipe, you only need a handful of straightforward ingredients—each carefully chosen to bring out the best in the final dish. From the creamy Yukon Gold potatoes to the fragrant garlic and fresh herbs, every element works in harmony to create a masterpiece of flavor and texture.
- 1 1/2 lbs potatoes (Yukon Gold or waxy variety): Their creamy texture holds up beautifully during frying, giving you a perfect balance of softness and crispiness.
- 2 tbsp olive oil: Adds a subtle fruity note and helps develop that golden crust on the potatoes.
- 2 tbsp unsalted butter: Provides rich, nutty flavor and helps caramelize the onions and chanterelles perfectly.
- 1/2 lb fresh chanterelle mushrooms: These wild mushrooms bring an earthy, slightly peppery taste that’s essential to the dish’s charm.
- 1 small onion: Adds sweetness and depth after being softened in butter.
- 2 cloves garlic: Minced to infuse the dish with warm, aromatic undertones.
- Salt, to taste: Essential for enhancing all the flavors.
- Black pepper, to taste: Adds a gentle kick to balance the richness.
- 1 tbsp fresh parsley or chives, chopped: Brightens the dish with color and freshness as the perfect garnish.
How to Make Pan-Fried Potatoes with Chanterelles Recipe
Step 1: Boil the Potatoes
Begin by boiling your diced potatoes in salted water for about 7 to 8 minutes. The goal here is to cook them until they’re just tender, not falling apart. Once done, drain them well and let them steam-dry for a few minutes—this removes excess moisture, which is key to achieving crispy edges when you fry them.
Step 2: Start Frying the Potatoes
Heat the olive oil in a large skillet over medium heat. Carefully add the potatoes, making sure they have enough space to crisp up without crowding the pan. Leave them undisturbed for several minutes so they can form that irresistible golden crust.
Step 3: Crisp and Brown
After the initial crust forms, gently flip and stir the potatoes occasionally. Cook for about 10 to 12 minutes in total, allowing each side to get beautifully browned and crispy. Midway through, add a tablespoon of butter—this will add layers of flavor and help with browning.
Step 4: Cook the Onions
Once the potatoes have a nice crust, push them to the pan’s edge or transfer them briefly to a plate. Add the remaining butter and the finely chopped onion to the skillet. Cook for 2 to 3 minutes until the onions soften and start turning translucent, releasing their sweetness.
Step 5: Sauté the Chanterelles
Now it’s time to add those fragrant chanterelle mushrooms. Let them cook for about 5 to 7 minutes, stirring occasionally. You’ll notice the mushrooms release moisture and then begin to brown, becoming tender and packed with that unmistakable wild flavor.
Step 6: Add Garlic and Seasonings
Stir in the minced garlic, season with salt and black pepper to taste, and sauté for another minute. This step brings a wonderful aroma and balances the dish nicely.
Step 7: Combine and Finish Cooking
Return the crispy potatoes to the skillet and gently mix everything together. Let it cook for an additional 2 to 3 minutes so all those flavors can meld into one harmonious bite.
Step 8: Garnish and Serve
Finish off your Pan-Fried Potatoes with Chanterelles Recipe with a sprinkle of fresh parsley or chives. Serve hot to enjoy the contrast between the crispy potatoes and tender mushrooms at their very best.
How to Serve Pan-Fried Potatoes with Chanterelles Recipe
Garnishes
A simple garnish of fresh parsley or chives not only adds a pop of color but also a burst of fresh flavor that complements the earthy chanterelles. Feel free to experiment with microgreens or a light drizzle of truffle oil to elevate the dish for special occasions.
Side Dishes
This dish pairs wonderfully with a leafy green salad or steamed seasonal vegetables for a lighter meal. If you’re craving more heartiness, serve it alongside roasted meats or a creamy wild mushroom sauce to fully embrace the forest-to-table vibe.
Creative Ways to Present
For a casual dinner party, serve these potatoes and chanterelles in rustic cast iron skillets right at the table. You can also make individual portions by plating the mixture atop grilled polenta rounds or alongside fluffy scrambled eggs for an elegant brunch treat.
Make Ahead and Storage
Storing Leftovers
Leftover Pan-Fried Potatoes with Chanterelles Recipe stores beautifully in an airtight container in the fridge for up to three days. The flavors often deepen after resting, so it makes a wonderful next-day meal.
Freezing
Because of the potatoes’ texture, freezing is possible but may slightly soften the crispiness. If you want to freeze, spread the cooked mixture on a baking sheet to freeze individually, then transfer to a freezer-safe container. Use within one month for best taste.
Reheating
The best way to reheat this dish is in a skillet over medium heat. This helps refresh the crispiness on the potatoes and warms the chanterelles without turning them soggy. Avoid microwaving as it tends to make the potatoes mushy.
FAQs
Can I use other types of potatoes?
Absolutely! While Yukon Gold or other waxy potatoes are ideal for their texture, you can substitute with red potatoes or fingerlings. Just keep in mind that starchy potatoes like Russets may fall apart more easily during cooking.
Are chanterelles necessary or can I use other mushrooms?
Chanterelles bring a unique flavor, but if you can’t find them, cremini or shiitake mushrooms are good alternatives. The dish will still be delicious, though a bit less earthy and floral.
Can this recipe be made vegan?
Yes, simply replace butter with additional olive oil or a vegan margarine and make sure any sides or garnishes are plant-based. The dish will remain flavorful and rich.
How do I clean chanterelle mushrooms?
Gently wipe them with a damp cloth or soft brush to remove dirt – avoid soaking them in water as they absorb moisture, which can affect texture during cooking.
What wine pairs well with Pan-Fried Potatoes with Chanterelles Recipe?
A crisp white wine like Chardonnay or Sauvignon Blanc complements the earthiness of the chanterelles and the richness of the potatoes beautifully, enhancing your dining experience.
Final Thoughts
Trust me when I say this Pan-Fried Potatoes with Chanterelles Recipe is a gem worth adding to your collection. With its simple ingredients and straightforward technique, you’ll be rewarded with a dish that feels like a warm hug on a plate. Perfect for sharing with loved ones or savoring on your own, it’s the kind of recipe that makes every meal feel special. Give it a try and enjoy the magic of crispy potatoes paired with those irresistible chanterelles!
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Pan-Fried Potatoes with Chanterelles Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: European
- Diet: Vegetarian
Description
This Pan-Fried Potatoes with Chanterelles recipe combines crispy golden potatoes with earthy chanterelle mushrooms sautéed in butter and olive oil. With aromatic garlic, onions, and fresh herbs, it’s a comforting and flavorful side dish perfect for any meal.
Ingredients
Potatoes
- 1 1/2 lbs Yukon Gold or waxy potatoes, peeled and diced
Cooking Fats
- 2 tbsp olive oil
- 2 tbsp unsalted butter
Mushrooms and Vegetables
- 1/2 lb fresh chanterelle mushrooms, cleaned and roughly chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Seasonings
- Salt, to taste
- Black pepper, to taste
Garnish
- 1 tbsp fresh parsley or chives, chopped
Instructions
- Boil Potatoes: Boil the diced potatoes in salted water for about 7–8 minutes until just tender. Drain and let them steam-dry for a few minutes to remove excess moisture.
- Start Frying Potatoes: In a large skillet, heat the olive oil over medium heat. Add the potatoes and cook undisturbed for several minutes to develop a crispy crust.
- Cook Potatoes Through: Flip and stir the potatoes occasionally, cooking for about 10–12 minutes total until golden and crispy on most sides. Add a tablespoon of butter midway through cooking for a rich flavor.
- Sauté Onions: Push the potatoes to the side of the pan or transfer them to a plate temporarily. Add the remaining butter and finely chopped onion to the skillet. Cook for 2–3 minutes until the onions soften and become translucent.
- Cook Chanterelles: Add the chanterelle mushrooms to the skillet and cook for 5–7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
- Add Garlic and Season: Stir in the minced garlic along with salt and black pepper to taste. Sauté for another minute to infuse the flavors.
- Combine and Finish Cooking: Return the potatoes back to the skillet and gently stir everything together. Cook for an additional 2–3 minutes to meld the flavors and heat through.
- Garnish and Serve: Sprinkle fresh parsley or chives over the top and serve the dish hot as a delicious side.
Notes
- Use Yukon Gold or other waxy potatoes for best texture; they hold up well during frying.
- Make sure to drain and steam-dry potatoes after boiling to ensure crispiness when frying.
- Fresh chanterelle mushrooms add unique earthy flavor; substitute with other wild mushrooms if necessary.
- Adjust seasoning according to taste and add extra herbs if desired.
- This dish pairs beautifully with grilled meats or can be enjoyed as a hearty vegetarian side.
