Description
A rustic and flavorful dish featuring crispy golden potatoes and earthy chanterelle mushrooms sautéed with garlic, herbs, and a touch of butter. Perfect as a hearty side or a vegetarian main course.
Ingredients
Scale
- 1 1/2 lbs potatoes (Yukon Gold or waxy variety), peeled and diced
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1/2 lb fresh chanterelle mushrooms, cleaned and roughly chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1 tbsp fresh parsley or chives, chopped (for garnish)
Instructions
- 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.
- In a large skillet, heat the olive oil over medium heat. Add the potatoes and cook undisturbed for several minutes to develop a crispy crust.
- Flip and stir the potatoes occasionally, cooking for about 10–12 minutes total, until golden and crispy on most sides. Add a tablespoon of butter midway through for flavor.
- Push the potatoes to the side of the pan or transfer to a plate. Add the remaining butter and the chopped onion to the skillet. Cook for 2–3 minutes until soft.
- Add the chanterelles and cook for 5–7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
- Add the garlic, salt, and pepper, and sauté for another minute.
- Return the potatoes to the skillet and stir gently to combine. Cook together for another 2–3 minutes to meld the flavors.
- Garnish with fresh parsley or chives and serve hot.
Notes
- Make sure to clean chanterelles gently—avoid soaking them in water. Use a brush or damp paper towel.
- This dish pairs well with a fried egg on top or as a side to roasted meats.
- You can substitute chanterelles with other wild mushrooms like oyster or cremini if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg