If you are craving a dish that pairs the comforting crispiness of potatoes with the rich, earthy aroma of wild mushrooms, then this Pan-Fried Potatoes with Chanterelles Recipe will absolutely win your heart. It’s one of those humble but impressive recipes that transforms simple ingredients into a flavorful masterpiece. Each bite delivers a satisfying crunch balanced by tender chanterelles that bring a bright, woodsy essence to the plate. Perfect for a cozy weeknight dinner or a delightful side at your next gathering, this recipe is sure to become a cherished favorite.
Ingredients You’ll Need
This Pan-Fried Potatoes with Chanterelles Recipe relies on a handful of straightforward ingredients. Each plays a critical role, from adding creaminess and golden texture to delivering that deep, forest-fresh flavor the chanterelles are known for.
- Potatoes (1 1/2 lbs Yukon Gold or waxy variety): Ideal for frying due to their creamy interior and ability to crisp up beautifully on the outside.
- Olive oil (2 tbsp): Adds a subtle fruity aroma and helps achieve the perfect golden crust on the potatoes.
- Unsalted butter (2 tbsp): Brings richness and a slight nutty flavor, enhancing both the potatoes and mushrooms.
- Fresh chanterelle mushrooms (1/2 lb): These prized wild mushrooms offer a delicate, peppery flavor that elevates the entire dish.
- Small onion (1, finely chopped): Provides a sweet base that complements the earthiness of the chanterelles.
- Garlic cloves (2, minced): A punch of aromatic warmth to round out the flavors.
- Salt and black pepper (to taste): Essential seasonings that bring out all the flavors.
- Fresh parsley or chives (1 tbsp, chopped): A fresh herbal finish that adds a pop of color and brightness.
How to Make Pan-Fried Potatoes with Chanterelles Recipe
Step 1: Boil Your Potatoes Until Tender
Start by boiling the diced potatoes in salted water just long enough for them to become tender without falling apart. This step is crucial because it ensures the potatoes will have a fluffy interior while still crisping perfectly when fried. Once done, drain and allow them a few minutes to steam-dry so they won’t be soggy when hitting the skillet.
Step 2: Crisp the Potatoes in Olive Oil
Heat olive oil over medium heat in a large skillet. Add the potatoes and resist the urge to stir immediately. Letting them cook undisturbed forms that irresistible golden crust. This is where the magic happens—your potatoes begin to turn beautifully crispy and flavorful.
Step 3: Turn and Cook Until Golden All Over
Once a crust has formed, carefully flip and stir the potatoes so they brown evenly on multiple sides. This should take about 10–12 minutes total. Midway through, toss in a tablespoon of butter to deepen the flavor and add a luscious richness to the crispy exterior.
Step 4: Sauté Onions and Butter
Push the potatoes aside or remove them temporarily from the pan. Add the remaining butter along with the finely chopped onion. Cook gently for 2–3 minutes until the onions become soft and translucent, creating a sweet, aromatic bed for the mushrooms to follow.
Step 5: Cook the Chanterelles Until Golden and Tender
Add the chopped chanterelles to the skillet and sauté for 5–7 minutes. Stir occasionally as they release moisture and gradually brown, developing their complex flavor. This is the stage where those earthy, fruity mushroom notes really take center stage.
Step 6: Add Garlic and Seasonings
Stir in the minced garlic along with salt and black pepper. Sauté for just a minute more to keep the garlic fresh and fragrant without burning. This simple seasoning step highlights all the natural flavors in the dish.
Step 7: Combine Potatoes and Mushrooms
Return the potatoes to the skillet and gently mix everything together to meld the flavors. Let the pan cook another 2–3 minutes so the crispy potatoes soak up the garlicky mushroom goodness.
Step 8: Garnish and Serve
Finish with a generous sprinkle of fresh parsley or chives for a bright pop of color and herbaceous lift, then serve immediately while it’s hot and irresistible.
How to Serve Pan-Fried Potatoes with Chanterelles Recipe
Garnishes
Besides fresh parsley or chives, consider a light drizzle of lemon juice or a sprinkle of flaky sea salt to elevate the earthy flavors. A little cracked black pepper on top right before serving also adds a nice finishing touch and visual appeal.
Side Dishes
This dish pairs wonderfully with simple greens like a crisp arugula salad dressed just with lemon and olive oil, or alongside roasted meats such as chicken or pork, which complement the buttery mushrooms and crispy potatoes beautifully.
Creative Ways to Present
For a rustic but elegant presentation, serve the potatoes and chanterelles on a wooden board garnished with herbs and a wedge of lemon. Or pack this into a warm pita or flatbread with some fresh greens for a hearty and unexpected sandwich.
Make Ahead and Storage
Storing Leftovers
You can refrigerate leftover Pan-Fried Potatoes with Chanterelles Recipe in an airtight container for up to 3 days. The flavors actually deepen overnight, making leftovers even more delicious.
Freezing
While freezing cooked potatoes often affects texture, you can freeze the mushrooms separately after cooling. Store them in a freezer-safe container for up to 2 months and reheat gently when needed.
Reheating
To reheat, warm the leftovers gently in a skillet over medium heat to revive the crispiness. Avoid the microwave if possible, as it tends to make potatoes soggy and the mushrooms rubbery.
FAQs
Can I use other mushrooms instead of chanterelles?
Absolutely! While chanterelles have a unique delicate flavor, cremini or shiitake mushrooms make excellent substitutes and still bring lovely earthiness to the dish.
What type of potatoes work best in this recipe?
Waxy varieties like Yukon Gold or red potatoes hold their shape well while becoming wonderfully creamy inside and crispy outside, making them ideal for this recipe.
Is it necessary to boil the potatoes first?
Yes, parboiling helps ensure the potatoes cook fully and achieve that perfect fluffy texture internally once fried crisp.
Can I make this recipe vegan?
Yes, replacing butter with a good quality vegan butter or extra olive oil keeps the dish vegan without sacrificing flavor.
How do I know when the chanterelles are cooked properly?
They should be tender, lightly browned, and have released their moisture, contributing a slightly sweet and earthy aroma to the pan.
Final Thoughts
This Pan-Fried Potatoes with Chanterelles Recipe is a simple yet stunning way to showcase seasonal mushrooms alongside crispy, golden potatoes. It’s perfect for sharing with family or surprising guests with its rich flavors and wonderful textures. I encourage you to give it a try—you might just find it becoming your new go-to comfort dish that’s as nourishing as it is delicious.
Print
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: American
- Diet: Vegetarian
Description
A rustic and flavorful recipe for pan-fried potatoes with sautéed chanterelle mushrooms, onions, and garlic. This dish features crispy golden potatoes combined with earthy chanterelles, enhanced by butter, olive oil, and fresh herbs, perfect as a side or hearty vegetarian main.
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 and Garnish
- Salt, to taste
- Black pepper, to taste
- 1 tbsp fresh parsley or chives, chopped (for garnish)
Instructions
- Parboil Potatoes: Boil the diced potatoes in salted water for about 7 to 8 minutes until just tender. Drain them thoroughly and let them steam-dry for a few minutes to remove excess moisture.
- Start Frying Potatoes: Heat the olive oil in a large skillet over medium heat. Add the parboiled potatoes and cook without disturbing them for several minutes to develop a crispy golden crust.
- Crisp Potatoes: Turn and stir the potatoes occasionally, continuing to cook for a total of 10 to 12 minutes until they are golden and crispy on most sides. Midway through cooking, add 1 tablespoon of butter to the skillet to enhance flavor.
- Sauté Onions: Push the potatoes to one side of the pan or remove to a plate temporarily. Add the remaining tablespoon of butter and chopped onion to the skillet. Cook for 2 to 3 minutes until the onions soften.
- Cook Chanterelles: Add the chopped chanterelle mushrooms to the skillet with the onions. Cook for 5 to 7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown lightly.
- Add Garlic and Season: Stir in the minced garlic along with salt and pepper to taste. Sauté for an additional minute to combine the flavors.
- Combine and Finish: Return the crispy potatoes to the skillet and gently stir to combine with the mushroom mixture. Cook together for another 2 to 3 minutes to meld all the flavors.
- Garnish and Serve: Remove from heat, sprinkle with fresh parsley or chives, and serve hot for a delicious, comforting dish.
Notes
- Use Yukon Gold or other waxy potatoes for best texture and to hold their shape when cooked.
- Cleaning chanterelles gently with a brush or damp cloth prevents them from becoming waterlogged.
- Parboiling the potatoes saves frying time and ensures they are cooked through but still crisp.
- Adjust salt and pepper seasoning to your taste preferences.
- This dish pairs well with roasted meats or can be enjoyed as a vegetarian main.
