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
Scale
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.
