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
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 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.
