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
Scale
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.
