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
Units
Scale
- 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