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
Units
Scale
- 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