Pan-Fried Potatoes with Chanterelles

Crispy, Golden Potatoes + Earthy Mushrooms = Pure Comfort

Okay, friend—get ready for a dish that feels like the culinary equivalent of wrapping yourself in a cozy blanket. Pan-Fried Potatoes with Chanterelles is one of those humble, rustic recipes that delivers major flavor with minimal fuss. Imagine crispy golden potatoes with caramelized edges, tossed with buttery, nutty chanterelle mushrooms, and just the right hint of herbs and garlic. The aroma alone will have you hovering over the pan with a fork in hand!

Whether you’re serving it as a hearty side dish or enjoying it as a meatless main, this recipe brings together comfort and elegance in the most effortless way. Trust me, it’s the kind of thing that’ll have you going back for seconds (maybe thirds—no judgment here!).

Why You’ll Love Pan-Fried Potatoes with Chanterelles

Golden & Crispy: The potatoes are pan-fried until perfectly golden on the outside and soft and fluffy inside. They’re the kind of crispy that crunches when you bite in.

Earthy & Elegant: Chanterelles have this beautiful, subtle earthiness and a delicate, almost fruity flavor that makes the dish feel extra special.

Simple & Satisfying: You only need a few ingredients, and the steps are totally beginner-friendly. But the result? Restaurant-worthy.

Perfect Anytime: This dish works for breakfast, brunch, lunch, or dinner. Seriously—it’s that versatile.

Naturally Vegetarian: Comforting, satisfying, and meat-free without sacrificing any flavor. You won’t miss a thing.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Ingredients in Pan-Fried Potatoes with Chanterelles

Here’s the magic behind this cozy combo of golden potatoes and tender chanterelles:

Potatoes

Yukon Gold or waxy potatoes are ideal—they crisp up beautifully while staying tender inside. Cut them into bite-sized cubes or thin slices for maximum crispiness.

Chanterelle Mushrooms

These gorgeous golden mushrooms bring a nutty, woodsy flavor that pairs perfectly with crispy potatoes. Clean them gently (never soak!), as they’re delicate and love to absorb flavors.

Garlic

A few cloves of garlic sautéed until golden gives the dish a deep, savory backbone that ties everything together.

Butter & Olive Oil

The mix of butter and olive oil gives the best of both worlds—rich flavor and high-heat crisping. It’s the key to that perfect pan-fried finish.

Onion or Shallot (Optional)

Want to elevate the flavor even more? Add finely chopped onion or shallot for a sweet, caramelized base.

Fresh Herbs

A sprinkle of fresh parsley, thyme, or chives adds color and a pop of freshness. It’s the final flourish that brings the dish to life.

Salt & Pepper

Season generously to enhance all the other flavors—it’s the little things that make a big difference.

Instructions

Time to make your kitchen smell amazing:

Prep the Potatoes

Wash, peel (if desired), and cut the potatoes into cubes or thin slices. Parboil them in salted water for about 5–7 minutes until just tender—this step helps them crisp up in the pan. Drain and let them dry completely.

Sauté the Mushrooms

While the potatoes are drying, heat a little butter and oil in a large skillet. Add the cleaned chanterelles and sauté over medium heat. Let them cook without stirring too much so they brown beautifully. Add a pinch of salt and cook until golden and fragrant, about 8–10 minutes. Remove and set aside.

Fry the Potatoes

In the same skillet, add a bit more oil and butter. Add the dried potatoes and spread them out in a single layer. Let them cook without moving them too much so they get that gorgeous crisp edge. Once they’re golden on one side, flip and repeat until evenly browned.

Add Garlic & Herbs

Add minced garlic (and onion or shallot, if using) to the pan and sauté for another 2–3 minutes, just until fragrant and slightly caramelized.

Combine & Finish

Return the chanterelles to the pan and toss everything together. Add a sprinkle of fresh herbs and season generously with salt and pepper. Give it all a good stir so the flavors melt into one another.

Serve & Enjoy

Serve hot, straight from the skillet if you want! These pan-fried potatoes are perfect on their own or as a side dish for roasted meats, eggs, or even a crisp salad.

Nutrition Facts

Servings: 3–4
Calories per serving: ~250–300 calories

Preparation Time

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

How to Serve Pan-Fried Potatoes with Chanterelles

This dish is super versatile, so here are some ways to serve it up:

With Eggs: Add a fried or poached egg on top for a perfect breakfast or brunch.

As a Side Dish: Pair it with grilled chicken, pork, or even a simple roasted veggie platter.

With a Salad: A light arugula or spinach salad with a lemony vinaigrette balances the richness of the potatoes and mushrooms.

As a Main Course: Add a dollop of sour cream or crème fraîche and some crusty bread on the side for a hearty, vegetarian dinner.

On Toast: Spoon it over toasted sourdough or rye bread for a satisfying open-faced sandwich moment.

Additional Tips

Clean Mushrooms Carefully: Use a soft brush or a damp paper towel to clean chanterelles. Avoid soaking them in water—they’re like little sponges!

Don’t Skip Parboiling: It helps the potatoes cook evenly and get ultra-crispy in the pan.

Use a Heavy Skillet: Cast iron or stainless steel works best for that crispy potato crust.

Add Cheese (Optional): Want to go indulgent? Grate a bit of Parmesan or Gruyère over the top just before serving.

Make It Vegan: Simply skip the butter or use a plant-based alternative for a fully vegan dish.

FAQ Section

Q1: Can I use other mushrooms if I don’t have chanterelles?
A1: Totally! Cremini or oyster mushrooms work well, though they’ll have a slightly different flavor. Chanterelles are special, but this dish is still great with swaps.

Q2: How do I store leftovers?
A2: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet to restore that crispiness.

Q3: Can I make this ahead of time?
A3: You can parboil the potatoes and clean the mushrooms ahead of time. When ready to serve, pan-fry everything fresh for the best texture.

Q4: What herbs pair best with this dish?
A4: Fresh thyme, parsley, or chives work beautifully. You can also add a touch of rosemary for a woodsy, aromatic twist.

Q5: Is this dish gluten-free?
A5: Yep! All the ingredients are naturally gluten-free, just make sure anything store-bought (like butter or broth, if using) is certified GF.

Conclusion

There you have it—Pan-Fried Potatoes with Chanterelles, the perfect marriage of crispy, golden comfort food and elegant, earthy mushrooms. Whether you’re making it for a cozy dinner, a brunch with friends, or just because you deserve something delicious, this dish is pure magic in every bite. Go on, give it a try—your taste buds will thank you!

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