Pan-Fried Potatoes with Chanterelles is the kind of rustic, irresistibly golden dish that brings pure comfort to your table. Earthy chanterelle mushrooms and creamy potatoes are sautéed together until tender and crisp, then finished with fragrant thyme and a hint of garlic. This recipe is a celebration of simple, fresh ingredients, turning humble potatoes and wild mushrooms into an unforgettable side that feels as luxurious as it tastes. Whether you serve it as a centerpiece or a side, get ready for your kitchen to smell absolutely heavenly.
Ingredients You’ll Need
This recipe uses a handful of earthy, everyday ingredients, yet each one is absolutely essential in creating those layers of flavor and texture in Pan-Fried Potatoes with Chanterelles. From waxy potatoes to delicate chanterelles and the understated pop of fresh herbs, every choice counts here.
- Yellow or baby potatoes (1 1/2 lbs, halved or quartered): Choose small, waxy potatoes for a creamy interior and crisp golden exterior after frying.
- Olive oil (2 tablespoons): Adds depth and helps achieve that gorgeous, crispy potato surface.
- Butter (2 tablespoons): For extra richness and to give everything a beautiful, savory sheen.
- Fresh chanterelle mushrooms (8 oz, cleaned and roughly chopped): The true star—these wild mushrooms add a delicate, woodsy flavor with a tender bite.
- Yellow onion (1 small, finely diced): Gives natural sweetness and a bit of texture contrast.
- Garlic (2 cloves, minced): A little goes a long way, infusing the whole dish with fragrant warmth.
- Fresh thyme leaves (1 tablespoon) or dried thyme (1 teaspoon): Brings a herby, lemony brightness that complements both potatoes and mushrooms beautifully.
- Salt and black pepper (to taste): Essential for balancing the flavors—don’t skimp on these!
- Fresh parsley, chopped for garnish (optional): Adds a pop of color and a final flash of freshness.
How to Make Pan-Fried Potatoes with Chanterelles
Step 1: Boil the Potatoes
Start by bringing a pot of salted water to a gentle boil. Add your halved or quartered potatoes and cook them for about 8 to 10 minutes—just until they’re fork-tender but not falling apart. This step ensures the centers stay perfectly creamy once you pan-fry them. Drain and allow them to cool slightly; that rest guarantees they’ll crisp up beautifully in the next stage.
Step 2: Sauté the Potatoes
In a large skillet, combine the olive oil and butter over medium-high heat. Once the butter foams, swirl it around and add your cooked potatoes in a single layer. Resist the urge to stir constantly—let them sit and sizzle so they develop a gorgeous, golden crust. Every 2-3 minutes, gently flip them to get an even crispy texture all over, for about 10–12 minutes total.
Step 3: Add Onion and Soften
Sprinkle the diced onion over the golden potatoes and stir. Let everything cook together for another 3–4 minutes. The onion should soften and just start to caramelize, lending natural sweetness to the pan.
Step 4: Cook the Chanterelles
Now, toss in those beautiful chanterelle mushrooms. They’ll shrink a bit and release some moisture, so keep things moving and cook for 5–6 minutes until the mushrooms are tender and just beginning to take on a light golden hue at the edges. The aroma in your kitchen will be absolutely incredible at this stage.
Step 5: Finish with Garlic and Thyme
Stir in the minced garlic and fresh thyme, letting them cook for just 1–2 minutes. You want the garlic fragrant but not browned. Season generously with salt and freshly cracked black pepper. If you’re feeling adventurous, a splash of white wine here lifts all the flavors in a way that’s just magical.
Step 6: Garnish and Serve
Remove your skillet from the heat and scatter chopped fresh parsley on top if you like a burst of color and freshness. Pan-Fried Potatoes with Chanterelles is meant to be enjoyed warm, scooped right from the skillet onto waiting plates—or eaten straight from the pan, if you just can’t resist!
How to Serve Pan-Fried Potatoes with Chanterelles
Garnishes
A final shower of fresh parsley isn’t just for looks—it brings lively, green notes that balance the richness of the potatoes and mushrooms. For even more flavor, you can grate over a little fresh Parmesan or finish with a few drops of good olive oil. A sprinkle of flaky sea salt before serving adds crunch and that little something special.
Side Dishes
This dish is a natural partner to roast or grilled meats, especially chicken or pork. If you’re keeping the meal vegetarian, try topping your Pan-Fried Potatoes with Chanterelles with a perfectly runny fried egg or serve it alongside a crisp green salad. The contrast of textures and flavors makes every bite shine.
Creative Ways to Present
For a fun twist, serve this dish in small cast iron pans for an eye-catching, rustic look. Alternatively, pile it high on a platter and let everyone help themselves family-style. As hors d’oeuvres, spoon little portions into endive leaves or mini tart shells—suddenly, Pan-Fried Potatoes with Chanterelles becomes party food!
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers to an airtight container and keep them in the fridge for up to 3 days. The flavors mellow and blend as they rest, making the dish even more savory on the second day. If you’re prepping ahead, wait to add the fresh garnish until after reheating.
Freezing
While potatoes and mushrooms can lose a bit of their signature texture after freezing, you can freeze Pan-Fried Potatoes with Chanterelles in a pinch. Cool completely, place in a freezer-safe container, and use within a month for best flavor. Know that the potatoes may soften slightly, but the savory taste will still satisfy.
Reheating
To bring back that just-made crispness, reheat leftovers in a hot skillet with a touch of oil or butter until heated through and sizzling at the edges. The microwave works for speed, but the potatoes and mushrooms are much more delicious when revived by gentle pan-frying.
FAQs
Can I use other types of mushrooms instead of chanterelles?
Absolutely! While chanterelles have a delicate, nutty character, you can use cremini, oyster, or even button mushrooms. Just slice them similarly and sauté as directed. Pan-Fried Potatoes with Chanterelles is still lovely, even when made with more accessible varieties.
Do I have to peel the potatoes?
No need—leaving the skins on adds both texture and nutrients. Just give them a good scrub before boiling for the best result. The rustic look is part of the charm.
What’s the best way to clean chanterelle mushrooms?
Use a soft brush or damp paper towel to gently remove any dirt. Avoid soaking chanterelles in water, as they can become waterlogged. If needed, rinse briefly and pat dry thoroughly before cooking.
Is this recipe gluten-free?
Yes, Pan-Fried Potatoes with Chanterelles is naturally gluten-free. Just ensure that all seasonings and added ingredients are gluten-free if you’re cooking for someone with an allergy or sensitivity.
Can I make this dish vegan?
Definitely—swap out the butter for more olive oil or your favorite vegan butter. The earthy flavor of the mushrooms will still shine, and the potatoes will crisp up beautifully.
Final Thoughts
If you haven’t tried making Pan-Fried Potatoes with Chanterelles at home yet, you’re in for something truly special. It’s a cozy, show-stopping side that will have everyone reaching for seconds. Whether you have a basket of wild mushrooms or just want to jazz up weeknight potatoes, this recipe is bound to become a favorite. Give it a try—and don’t be surprised if it steals the spotlight at your next meal!
Print
Pan-Fried Potatoes with Chanterelles Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Pan-Fry
- Cuisine: European
- Diet: Vegetarian, Gluten-Free
Description
Delight your taste buds with these savory Pan-Fried Potatoes with Chanterelles. This dish combines crispy potatoes with earthy chanterelle mushrooms, creating a flavorful side that pairs perfectly with a variety of main courses.
Ingredients
Potatoes:
- 1 1/2 lbs yellow or baby potatoes, halved or quartered
- 2 tablespoons olive oil
- 2 tablespoons butter
Chanterelles:
- 8 oz fresh chanterelle mushrooms, cleaned and roughly chopped
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish (optional)
Instructions
- Boil the Potatoes: Boil the potatoes in salted water for 8–10 minutes until just tender, then drain and let cool slightly.
- Cook the Potatoes: Heat olive oil and butter in a large skillet over medium-high heat. Add the potatoes and cook for 10–12 minutes, stirring occasionally, until golden and crispy on all sides.
- Add Onions and Mushrooms: Add the diced onion and cook for 3–4 minutes until softened. Stir in the chanterelle mushrooms and cook for another 5–6 minutes until tender and slightly browned.
- Season and Garnish: Add the minced garlic and thyme, cook for 1–2 minutes, then season with salt and pepper. Remove from heat and garnish with fresh parsley if desired. Serve warm.
Notes
- For extra flavor, toss in a splash of white wine while sautéing the mushrooms.
- This dish pairs well with roast meats or a fried egg on top for a hearty vegetarian meal.
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