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.
