Looking for a rustic, delicious side dish that pairs perfectly with almost any main course? Look no further than these Pan-Fried Potatoes with Chanterelles! Crispy on the outside, soft on the inside, and packed with earthy mushroom flavor, this dish is a real treat. The delicate chanterelle mushrooms complement the potatoes in the best way, making each bite a comforting, savory experience. Whether you’re serving it with steak, chicken, or simply as a vegetarian meal, this dish is bound to impress.
Why You’ll Love Pan-Fried Potatoes with Chanterelles
This recipe has everything you need for a comforting side dish: crispy potatoes, umami-rich mushrooms, and a simple preparation that’s full of flavor. Here’s why you’ll love it:
Perfect Texture: The potatoes get beautifully crispy on the outside, while staying fluffy and tender inside. The chanterelles add a juicy, meaty texture that contrasts perfectly with the crispiness of the potatoes.
Full of Flavor: Chanterelles have a mild, slightly fruity flavor that pairs so well with the earthiness of the potatoes. Combined with fresh herbs and a touch of butter, this dish is packed with depth.
Quick and Easy: With just a few ingredients and a bit of time in the pan, you’ll have a delicious side ready to serve in no time. It’s a perfect dish for both busy weeknights and special occasions.
Versatile: These pan-fried potatoes with chanterelles work as a side dish for nearly any protein, or they can be served on their own for a light meal.
Ingredients for Pan-Fried Potatoes with Chanterelles
This dish uses a few simple ingredients that come together in a delightful way. Here’s what you’ll need:
- Potatoes: Choose waxy potatoes, like Yukon Gold, that hold their shape when fried. They get crispy on the outside and stay fluffy inside.
- Chanterelle Mushrooms: These mushrooms are the star of the dish! Their tender texture and unique flavor make them a perfect companion to the potatoes. If you can’t find chanterelles, you can substitute with other mushrooms like cremini or button mushrooms.
- Garlic: Fresh garlic adds an aromatic punch to the dish.
- Fresh Herbs: Thyme and parsley are the perfect herbs to bring out the flavors in this dish. Feel free to add rosemary for an extra layer of fragrance.
- Butter and Olive Oil: A mix of butter and olive oil creates the ideal frying medium. The butter adds richness, while the oil helps prevent the butter from burning.
- Salt and Pepper: For seasoning, you’ll need just the basics—salt and freshly cracked black pepper.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Making these pan-fried potatoes with chanterelles is easy and quick. Here’s how to do it:
1. Prep the Potatoes:
Start by washing and peeling the potatoes (optional, you can leave the skin on for extra texture). Cut the potatoes into even-sized cubes or wedges, about 1-inch in size. This ensures they cook evenly.
2. Parboil the Potatoes:
To get crispy potatoes, parboil them first. Place the potato pieces in a pot of salted water and bring it to a boil. Once boiling, cook the potatoes for 5-7 minutes until they’re just tender but not fully cooked. Drain and set aside to steam off any excess moisture.
3. Cook the Chanterelles:
While the potatoes are parboiling, heat a large frying pan over medium heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil. Once the butter is melted, add the chanterelles and sauté for about 5 minutes until golden brown and tender. Remove the mushrooms from the pan and set aside.
4. Fry the Potatoes:
In the same pan, add a bit more butter and oil if needed. Add the parboiled potatoes in a single layer, making sure not to overcrowd the pan. Let them cook without stirring for about 5-7 minutes until they start to get crispy on the bottom. Then, flip the potatoes and cook for another 5-7 minutes, until they’re golden and crispy all over.
5. Combine the Ingredients:
Once the potatoes are crispy, add the sautéed chanterelles back into the pan. Toss everything together gently. Add the minced garlic, fresh thyme leaves, and season with salt and pepper to taste. Cook for an additional 2-3 minutes, just until the garlic is fragrant.
6. Garnish and Serve:
Remove the pan from the heat. Sprinkle fresh parsley over the top for color and extra flavor. Serve immediately and enjoy!
Nutrition Facts:
Servings: 4
Calories per serving: 220
(put them as notes)
Preparation Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
How to Serve Pan-Fried Potatoes with Chanterelles
These pan-fried potatoes with chanterelles can be served in a variety of ways:
- With Meat: Serve them as a side dish with grilled or roasted meats like steak, chicken, or pork.
- As a Vegetarian Main: Serve this dish with a simple green salad for a light, flavorful vegetarian meal.
- With Eggs: Top with a fried or poached egg for a delicious breakfast or brunch option.
- With Sauces: Pair with a creamy sauce like hollandaise, béarnaise, or a simple herb vinaigrette to elevate the dish.
Additional Tips
Here are some extra tips to make sure your pan-fried potatoes with chanterelles turn out perfectly every time:
- Crispier Potatoes: To get extra crispy potatoes, don’t overcrowd the pan. Fry them in batches if needed.
- Use a Cast-Iron Skillet: For an even, crispy cook, a cast-iron skillet works wonders. It helps retain heat and ensures a golden crust.
- Adjust the Seasonings: Feel free to add more herbs, garlic, or even a touch of lemon zest to brighten the dish.
- Mushroom Alternatives: If chanterelles aren’t available, feel free to substitute them with other mushrooms like cremini, shiitake, or even portobello.
FAQ’s
- Can I use other types of potatoes?
Yes, you can use other potatoes, but waxy potatoes like Yukon Gold are the best for achieving that crispy texture. - What can I use instead of chanterelles?
If chanterelles are hard to find, you can use any other type of mushroom, such as cremini, shiitake, or even button mushrooms. - Can I make this dish in advance?
While it’s best served fresh, you can parboil the potatoes and sauté the mushrooms ahead of time. Then, just combine and fry them when you’re ready to serve. - Can I add cheese?
Absolutely! Grated Parmesan or a creamy goat cheese would be great additions to this dish. Add it just before serving. - How can I make this gluten-free?
This dish is naturally gluten-free, so no modifications are needed. - Can I add other vegetables?
Yes! You can add onions, bell peppers, or even spinach for extra flavor and texture.
Conclusion
Pan-Fried Potatoes with Chanterelles is the perfect side dish for any occasion. Whether you’re enjoying a cozy dinner at home or serving guests, this dish brings comfort, flavor, and a bit of elegance to the table. The crispy potatoes and tender chanterelles create a simple yet unforgettable combination that pairs well with nearly any main dish. Don’t wait—make this dish tonight and savor every crispy, mushroom-packed bite!
Print
Pan-Fried Potatoes with Chanterelles
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Pan Frying
- Cuisine: French
- Diet: Vegetarian
Description
Pan-fried potatoes perfectly crispy on the outside, soft on the inside, and paired with earthy, tender chanterelle mushrooms for a delicious and satisfying side dish.
Ingredients
- 4 medium potatoes, peeled and cut into cubes
- 1 cup chanterelle mushrooms, cleaned and sliced
- 2 tbsp olive oil
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- Heat the olive oil and butter in a large frying pan over medium heat.
- Add the cubed potatoes to the pan and season with salt and pepper. Cook, turning occasionally, for 15–20 minutes, or until the potatoes are golden brown and crispy on the outside, and tender on the inside.
- In a separate pan, sauté the onions and garlic in a little oil until softened and fragrant, about 5 minutes.
- Add the chanterelle mushrooms to the pan with the onions and garlic, and cook for another 5–7 minutes, until the mushrooms are tender and slightly browned.
- Once the potatoes are cooked, add the sautéed chanterelles to the pan with the potatoes. Stir everything together and cook for another 2-3 minutes to combine the flavors.
- Garnish with fresh parsley and serve warm as a side dish or light main course.
Notes
- Chanterelle mushrooms are delicate, so be careful not to overcook them. They cook quickly and should stay tender.
- You can substitute the chanterelles with other wild mushrooms if unavailable.
- For extra flavor, add a splash of white wine or vegetable broth to the pan with the mushrooms.
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg