If you are looking to elevate simple potatoes into a dish bursting with flavor and forest freshness, the Pan-Fried Potatoes with Chanterelles Recipe is your new best friend in the kitchen. This dish combines crispy, golden-edged potatoes with the delicate, earthy notes of chanterelle mushrooms, creating a perfect balance of textures and flavors that feels both luxurious and homey. It’s an easy recipe that turns humble ingredients into something truly special, perfect for a cozy dinner or impressing guests with minimal fuss.
Ingredients You’ll Need
These ingredients are straightforward but essential, each adding its own dimension to the dish’s taste, texture, and color. From the creamy potatoes to the rich butter and bright fresh herbs, every component plays a role in making this recipe shine.
- Potatoes (Yukon Gold or waxy variety): Their creamy texture and ability to crisp beautifully make them perfect for pan-frying.
- Olive oil: Adds a subtle fruity flavor and helps achieve that perfect crispy crust on the potatoes.
- Unsalted butter: Brings richness and a lovely golden color when cooking the mushrooms and onions.
- Fresh chanterelle mushrooms: Provide an earthy, slightly peppery flavor that elevates this dish beyond your typical potato side.
- Small onion: Adds sweetness and depth to the mushroom mixture.
- Garlic: A punch of aromatic flavor that wakes up the entire dish.
- Salt, to taste: Enhances all the natural flavors perfectly.
- Black pepper, to taste: Gives just the right amount of gentle heat and complexity.
- Fresh parsley or chives: Bright, herbal garnish that adds a pop of color and freshness.
How to Make Pan-Fried Potatoes with Chanterelles Recipe
Step 1: Boil the Potatoes
Begin by boiling the diced potatoes in salted water for about 7 to 8 minutes, just until they become tender but not falling apart. This pre-cooking is essential because it ensures that when you fry them, they’ll crisp on the outside while staying creamy inside. After draining, let them steam-dry for a few minutes to remove excess moisture, so they fry up nice and golden.
Step 2: Start Frying the Potatoes
Heat the olive oil in a large skillet over medium heat and add the potatoes. Let them cook undisturbed for several minutes to develop a beautiful crispy crust. Patience here is key, as moving them too soon will prevent that lovely browning.
Step 3: Crisp All Sides
After the initial crust forms, gently flip and stir the potatoes occasionally. Continue cooking for about 10 to 12 minutes total, allowing multiple sides to become crispy and golden. Halfway through, add a tablespoon of butter to enrich the potatoes with a buttery flavor and enhance their color.
Step 4: Cook the Onions
Push the golden potatoes to the side of the skillet or transfer them momentarily to a plate. Add the remaining butter and chopped onion to the pan. Cook for 2 to 3 minutes until the onions soften and release their sweetness, creating the perfect base for the chanterelles.
Step 5: Sauté the Chanterelles
Stir in the fresh chanterelle mushrooms and cook them for 5 to 7 minutes. As the mushrooms release their moisture, they will soften and start to brown slightly, which enhances their natural earthiness and adds a lovely texture to the dish.
Step 6: Add Garlic and Seasoning
Add the minced garlic, salt, and black pepper to the skillet. Sauté everything together for about a minute. This step infuses the dish with a subtle aromatic underpinning that ties all the flavors together.
Step 7: Combine Potatoes and Mushrooms
Return the potatoes to the skillet and gently stir to combine them with the chanterelle and onion mixture. Cook for another 2 to 3 minutes to let the flavors meld beautifully before serving.
Step 8: Garnish and Serve
Finish by sprinkling fresh parsley or chives over the top for a burst of color and fresh herbal notes. Serve hot to enjoy the full richness and texture of this warm, comforting dish.
How to Serve Pan-Fried Potatoes with Chanterelles Recipe
Garnishes
A handful of fresh parsley or finely chopped chives not only adds a vibrant green pop but also brings lightness that cuts through the dish’s richness. For an extra touch, a sprinkle of flaky sea salt on top right before serving can elevate the flavors even more.
Side Dishes
This dish pairs beautifully with simple protein options like roasted chicken, grilled steak, or pan-seared fish. The earthy mushrooms and crispy potatoes complement these mains perfectly without overpowering them.
Creative Ways to Present
Try serving the Pan-Fried Potatoes with Chanterelles Recipe in a rustic cast-iron skillet straight from the stove to the table for rustic charm. Alternatively, top them with a soft poached egg or a dollop of crème fraîche for added indulgence and creaminess that takes it to the next level.
Make Ahead and Storage
Storing Leftovers
After cooking, allow leftovers to cool completely before placing them in an airtight container. They will keep well in the refrigerator for up to 3 days without sacrificing flavor or texture.
Freezing
While freezing can impact the texture of the potatoes slightly, you can freeze leftovers in a sealed container or freezer bag for up to one month. It’s best to thaw them in the fridge overnight before reheating.
Reheating
To bring back that satisfying crispness, reheat the potatoes and chanterelles in a skillet over medium heat rather than the microwave. This helps maintain the texture and keeps the mushrooms from becoming soggy.
FAQs
Can I use other types of mushrooms instead of chanterelles?
Definitely! While chanterelles have a unique flavor, cremini, button, or shiitake mushrooms can be good substitutes. Just keep in mind that the flavor profile will change slightly, but the recipe will still be delicious.
What’s the best potato variety for this recipe?
Yukon Gold or other waxy potatoes are ideal because they hold their shape well during boiling and frying, resulting in a creamy interior and crispy exterior. Fluffier potatoes like Russets can break apart more easily.
Can I make this dish vegan?
Yes, simply swap the butter for a plant-based butter or extra olive oil. The earthiness of the chanterelles and the crisp potatoes still shine through beautifully even without dairy.
Is it necessary to boil the potatoes first?
Parboiling the potatoes is important to ensure they cook evenly and develop a tender interior while frying to a crispy golden crust. Skipping this step can result in potatoes that are undercooked inside or too dry.
How do I clean fresh chanterelles?
Wipe chanterelles gently with a damp cloth or soft brush to remove dirt. Avoid soaking them in water, as they absorb moisture easily, which affects their cooking texture.
Final Thoughts
This Pan-Fried Potatoes with Chanterelles Recipe is a must-try for anyone wanting to turn everyday ingredients into something truly memorable. Its simple preparation, rich flavors, and irresistible textures will invite you back to the kitchen time and time again. I can’t wait for you to enjoy this dish as much as I do!
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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
Description
A delicious and comforting recipe featuring crispy pan-fried Yukon Gold potatoes combined with earthy chanterelle mushrooms sautéed with onions, garlic, and fresh herbs. This simple yet flavorful dish makes a perfect side or light main course, showcasing the natural textures and tastes of the ingredients.
Ingredients
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 & Vegetables
- 1/2 lb fresh chanterelle mushrooms, cleaned and roughly chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Seasonings & Garnish
- Salt, to taste
- Black pepper, to taste
- 1 tbsp fresh parsley or chives, chopped (for garnish)
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.
- Heat Oil: In a large skillet, heat the olive oil over medium heat to prepare for frying the potatoes.
- Fry Potatoes: Add the potatoes to the hot oil and cook undisturbed for several minutes to develop a crispy crust. Flip and stir occasionally, cooking for about 10–12 minutes total until golden and crispy on most sides. Add a tablespoon of butter midway through this process for extra flavor.
- Sauté Onions: Push the potatoes to the side of the pan or temporarily transfer them to a plate. Add the remaining butter and the finely chopped onion to the skillet, cooking for 2–3 minutes until the onions soften and become translucent.
- Cook Mushrooms: Add the chopped chanterelle mushrooms to the skillet and sauté 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, salt, and black pepper, and sauté for another minute to combine the flavors.
- Combine and Finish Cooking: Return the crispy potatoes to the skillet with the mushroom mixture, stirring gently to combine. Cook together for another 2–3 minutes to meld the flavors and heat through.
- Garnish and Serve: Remove from heat, garnish with fresh parsley or chives, and serve hot as a savory side or light main dish.
Notes
- Use Yukon Gold or other waxy potatoes for the best texture and crispness.
- Be careful not to overcrowd the skillet when frying potatoes to ensure they crisp evenly.
- Fresh chanterelle mushrooms are preferred for their delicate flavor—clean them gently to avoid waterlogging.
- Adjust seasoning to taste, adding more salt or pepper as preferred.
- This dish pairs well with a green salad or roasted meats.
