Are you ready for a cozy dish that’s as satisfying as it is full of flavor? Imagine crispy, golden potatoes that are perfectly tender on the inside, paired with earthy, savory chanterelle mushrooms. It’s the kind of comfort food that elevates any meal and is sure to make you want to keep the recipe handy. Trust me, this one’s a game-changer.
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Why You’ll Love Pan-Fried Potatoes with Chanterelles
This dish isn’t just a side; it’s an experience. The combination of crispy potatoes and delicate chanterelles creates a balance of textures and flavors that will keep you coming back for more. Let me tell you why it’s a must-try:
Simple yet indulgent: With minimal ingredients, you’ll have a dish that feels fancy but is incredibly easy to make. Think of it as the perfect side for a family dinner or even a special occasion.
Versatile: This recipe can easily become the star of your meal. Serve it alongside grilled meats, roasted chicken, or even as a vegetarian main. It’s got the versatility to suit any meal.
Seasonal delight: Chanterelles are so special and packed with a rich, umami flavor. When they’re in season, you’re going to want to make this dish over and over again.
Quick and easy: Pan-frying potatoes and chanterelles is a no-fuss process. You’ll have this dish ready in no time, making it perfect for a weeknight or a last-minute dinner party addition.
Crowd-pleaser: Whether you’re cooking for friends, family, or just yourself, this dish is sure to impress. The earthy richness of the chanterelles combined with crispy potatoes is guaranteed to make everyone at the table ask for seconds.
Ingredients
Here’s the magic of this dish—simple ingredients that come together to make something so delicious:
Potatoes: The key player here. Russet or Yukon Gold potatoes are perfect for achieving that crispy exterior while remaining tender inside.
Chanterelle Mushrooms: These beautiful mushrooms bring a rich, earthy flavor that elevates the potatoes. If chanterelles aren’t available, you can substitute with other wild mushrooms or cremini mushrooms.
Garlic: For that aromatic, savory punch.
Fresh Thyme: A little herbaceous note that perfectly complements the earthy chanterelles.
Olive Oil: For frying the potatoes and mushrooms to golden perfection.
Butter: To finish off the dish with a silky richness and to help crisp up the potatoes.
Salt and Pepper: For seasoning and bringing out the natural flavors of the ingredients.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into how easy it is to create this mouthwatering dish:
1. Preheat Your Pan: Heat a large skillet over medium-high heat. Add a couple of tablespoons of olive oil and let it heat up.
2. Cook the Potatoes: Add the potatoes to the skillet in a single layer. Let them cook undisturbed for about 4-5 minutes to get that golden-brown crisp. Flip them over and cook the other side until crispy and tender.
3. Sauté the Mushrooms: While the potatoes are cooking, heat another tablespoon of oil in a separate pan. Add the chanterelles and sauté for 5-7 minutes, until they release their juices and start to turn golden. Add a pinch of salt and pepper.
4. Add the Garlic and Thyme: Toss in the garlic and thyme to the mushrooms. Sauté for another 2 minutes until the garlic is fragrant.
5. Combine: Once the potatoes are crispy and golden, add the cooked chanterelles to the skillet with the potatoes. Add the butter and toss everything together so the flavors meld.
6. Finish and Serve: Remove the pan from the heat and give everything a final season with salt and pepper to taste. Serve warm, garnished with extra fresh thyme if you like.
Nutrition Facts
Servings: [Number of servings]
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: [Time to prepare ingredients]
Cook Time: [Time to cook or bake]
Total Time: [Total time needed]
How to Serve Pan-Fried Potatoes with Chanterelles
This dish is a crowd-pleaser in its own right, but here are a few ideas to make your meal even more amazing:
Serve as a side: It pairs perfectly with grilled meats like steak or roasted chicken, making it an ideal side dish for any main course.
Top it with a fried egg: For a quick and satisfying breakfast or brunch, top your potatoes and chanterelles with a sunny-side-up egg.
Accompany with a salad: A simple green salad with a tangy vinaigrette balances the richness of the potatoes and mushrooms, adding a refreshing contrast.
Additional Tips
Prep ahead: To save time, you can peel and chop your potatoes in advance. Store them in a bowl of water in the fridge to prevent them from turning brown.
Experiment with spices: Add a pinch of smoked paprika, cumin, or even a dash of chili flakes to change up the flavor profile and add some heat.
Use fresh mushrooms: For the best flavor, always use fresh chanterelles or other mushrooms. Dried mushrooms can be rehydrated but won’t give the same texture and flavor.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, just pan-fry them again for a few minutes until crispy.
FAQ Section
Q1: Can I use other types of mushrooms?
A1: Yes, absolutely! If you can’t find chanterelles, feel free to substitute with other mushrooms like cremini, shiitake, or oyster mushrooms.
Q2: Can I make this ahead of time?
A2: While this dish is best enjoyed fresh, you can cook the potatoes and mushrooms separately in advance and then combine them when you’re ready to serve.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet to get the potatoes crispy again.
Q4: Can I freeze this dish?
A4: It’s not recommended to freeze this dish because the potatoes may become mushy once thawed.
Q5: How do I make this vegan?
A5: Simply skip the butter and use olive oil or another plant-based fat for sautéing and frying. You’ll still get all the delicious flavors!
Q6: Can I add other vegetables to this dish?
A6: Absolutely! You can add veggies like onions, bell peppers, or spinach to the mix for even more flavor and texture.
Q7: What’s the best way to reheat this dish?
A7: Reheat the potatoes and chanterelles in a skillet over medium heat with a little olive oil to get them crispy again.
Q8: How do I make sure the potatoes get crispy?
A8: The key is to cook the potatoes in a single layer and let them sit undisturbed for a few minutes on each side before flipping. High heat and enough oil are essential for crispiness.
Q9: Can I use pre-cooked potatoes?
A9: While fresh potatoes give the best texture, you can use pre-cooked potatoes for a faster option. Just make sure to crisp them up in the pan.
Q10: Can I double the recipe?
A10: Yes, you can easily double the recipe! Just make sure to use a large enough pan to avoid overcrowding, which can prevent the potatoes from crisping up.
Conclusion
Pan-Fried Potatoes with Chanterelles are simple, flavorful, and downright irresistible. With just a few ingredients, you can create a dish that feels like a celebration of fall flavors. Whether you’re serving it as a side or making it the main event, it’s sure to impress. So grab your skillet, get cooking, and enjoy every delicious bite of this comfort food classic!
Print
Pan-Fried Potatoes with Chanterelles
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Pan-Fried
- Cuisine: European
- Diet: Gluten Free
Description
These pan-fried potatoes with chanterelles combine crispy, golden potatoes with the earthy flavor of chanterelle mushrooms and a savory kick from smoked bacon, all enhanced by the freshness of dill. A simple yet indulgent side dish.
Ingredients
- 4 tablespoons olive oil, divided
- 700 g waxy potatoes, cooked the day before, peeled, and thinly sliced (about 5mm thick)
- 1 small yellow onion, finely diced
- 50 g smoked bacon, diced
- 200 g Chanterelle mushrooms, cleaned and trimmed
- Sea salt and freshly ground pepper, to taste
- 4 tablespoons freshly chopped dill
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onions and smoked bacon. Sauté until the onions are soft and the bacon is crispy, about 5-6 minutes.
- Add the sliced potatoes to the skillet and cook for 8-10 minutes, turning occasionally, until they are golden and crispy on the outside.
- In a separate pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chanterelle mushrooms and cook for 3-4 minutes, until they release their moisture and become tender.
- Once the potatoes are crispy, add the cooked chanterelles to the skillet with the potatoes. Stir to combine and cook for an additional 2 minutes, allowing the flavors to meld together.
- Season with sea salt and freshly ground pepper to taste, and finish by stirring in the freshly chopped dill.
- Serve warm as a delicious side dish and enjoy!
Notes
- For the best texture, use waxy potatoes as they hold their shape well when pan-fried.
- If chanterelle mushrooms are unavailable, other wild mushrooms like cremini or shiitake can be used as a substitute.
- This dish can be served as a hearty side or even as a light main dish for lunch or dinner.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 15 mg