If you love comforting, crispy potatoes combined with the earthy, delicate flavor of wild mushrooms, then you’ll absolutely adore this Pan-Fried Potatoes with Chanterelles Recipe. It’s a perfect marriage of textures and tastes that feels both rustic and elegant, making it one of those dishes you want to share at every family meal or cozy dinner with friends. With golden, crispy edges on the potatoes and tender, caramelized chanterelles mingled with fragrant thyme and garlic, this dish brings a delightful burst of flavor and warmth to your table.
Ingredients You’ll Need
Gathering the right ingredients is key for this recipe, but don’t worry—each one is simple and plays an essential role, whether it’s adding texture, richness, or that beautiful pop of color on your plate.
- Yellow or red potatoes (1 1/2 pounds, thinly sliced or diced): The foundation of the dish, these potatoes crisp perfectly while staying tender inside.
- Olive oil (2 tablespoons): Adds a fruity, smooth flavor and helps achieve that perfect golden crust on the potatoes.
- Unsalted butter (2 tablespoons): Provides richness and a silky mouthfeel, especially important for browning the chanterelles.
- Fresh chanterelle mushrooms (8 ounces, cleaned and roughly chopped): These wild mushrooms bring an unmistakable woodsy and slightly peppery flavor.
- Small onion (1, finely chopped): Adds subtle sweetness and depth that complements both potatoes and mushrooms.
- Garlic cloves (2, minced): Infuses the dish with a warm, aromatic bite that elevates every forkful.
- Fresh thyme leaves (1 teaspoon, or 1/2 teaspoon dried): A herbaceous note that pairs beautifully with mushrooms and potatoes alike.
- Salt and black pepper (to taste): Essential for highlighting and balancing the rich flavors.
- Chopped fresh parsley (optional, for garnish): Adds a fresh, vibrant touch of green and a mild herbaceous brightness.
How to Make Pan-Fried Potatoes with Chanterelles Recipe
Step 1: Parboil the Potatoes
Start by bringing a pot of salted water to a gentle boil. Add your sliced or diced potatoes and parboil them for about 5 to 7 minutes. This step is crucial because it softens the potatoes just enough to ensure they’re tender inside once fried, without falling apart. Once done, drain the potatoes and set them aside—pat them dry if you want extra-crispy edges.
Step 2: Crisp the Potatoes in the Skillet
Heat the olive oil and one tablespoon of unsalted butter in a large skillet over medium-high heat. Add the potatoes in a single layer and let them cook, stirring occasionally, until they turn golden brown and develop crispy edges. This usually takes about 10 to 12 minutes. Resist the urge to overcrowd the pan for the best browning.
Step 3: Cook the Chanterelles and Onions
Push the potatoes to one side of the skillet, then add the remaining tablespoon of butter. Toss in the chanterelle mushrooms and onions. Cook this mixture until the mushrooms release their moisture and start to brown, about 5 to 7 minutes. This step is where the chanterelles really shine, taking on a nutty, rich flavor with a luscious texture.
Step 4: Add Garlic, Thyme, and Season
Add the minced garlic and fresh thyme to the skillet, cooking everything for another minute until fragrant and combined. Then, stir all the ingredients together, seasoning with salt and black pepper to taste. Let it cook for an additional 1 to 2 minutes so the flavors marry beautifully. The garlic and thyme bring a final aromatic lift that instantly makes this dish irresistible.
How to Serve Pan-Fried Potatoes with Chanterelles Recipe
Garnishes
A sprinkle of chopped fresh parsley just before serving adds a lovely pop of green color and a touch of freshness to balance the rich, buttery potatoes and earthy mushrooms.
Side Dishes
This recipe pairs wonderfully with a variety of mains. Think perfectly cooked eggs for a hearty breakfast, roasted meats like chicken or pork for an elegant dinner, or even as a stand-alone vegetarian main—you really can’t go wrong.
Creative Ways to Present
For a fun twist, try serving your Pan-Fried Potatoes with Chanterelles Recipe in individual cast iron skillets or rustic wooden bowls. Another idea is to top the dish with a dollop of sour cream or crème fraîche and a drizzle of truffle oil to underscore that mushroom flavor even more.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days. The potatoes may lose some of their crispiness but will still taste fantastic re-warmed.
Freezing
This dish doesn’t freeze particularly well because the texture of pan-fried potatoes can become mushy after thawing. For best results, enjoy fresh or refrigerate instead.
Reheating
To reheat, warm the leftovers in a skillet over medium heat rather than a microwave to re-crisp the potatoes and bring back the pan-fried magic. A splash of olive oil can help revive that golden texture.
FAQs
Can I use other types of mushrooms in this Pan-Fried Potatoes with Chanterelles Recipe?
Absolutely! While chanterelles provide a unique flavor, cremini, shiitake, or button mushrooms can be great substitutes. Just keep in mind the flavor profile will shift slightly depending on the mushroom variety.
Do I need to peel the potatoes for this recipe?
It’s entirely up to you. Leaving the skin on adds a lovely texture and nutrients, plus some rustic charm. Just make sure to wash them thoroughly if you’re keeping the skins on.
How do I clean chanterelle mushrooms properly?
Chanterelles are delicate and shouldn’t be soaked in water. Instead, gently wipe them with a damp paper towel or use a soft brush to remove dirt. This helps preserve their texture and flavor.
Can this dish be made vegan?
Yes! Simply replace the butter with extra olive oil or a plant-based butter alternative. The dish will still be rich and flavorful without dairy.
Is this Pan-Fried Potatoes with Chanterelles Recipe gluten-free?
Yes, all the ingredients used are naturally gluten-free, so it’s a safe and delicious option for those avoiding gluten.
Final Thoughts
If you’re looking for a dish that feels both homey and a little special, this Pan-Fried Potatoes with Chanterelles Recipe is a must-try. The way the earthy mushrooms mix with crispy potatoes, fragrant herbs, and buttery goodness is simply magical. I promise once you make this, it’ll become a treasured go-to for cozy meals, weekend brunches, or whenever you want to share something truly comforting with loved ones.
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Pan-Fried Potatoes with Chanterelles Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
Description
This Pan-Fried Potatoes with Chanterelles recipe combines crispy golden potatoes with tender, flavorful wild chanterelle mushrooms sautéed with onions, garlic, and fresh thyme. Perfect as a hearty side dish or a vegetarian main, this dish highlights earthy mushroom flavors complemented by buttery richness and fresh herbs.
Ingredients
Potatoes
- 1 1/2 pounds yellow or red potatoes, thinly sliced or diced
Cooking Fats
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Mushroom Mixture
- 8 ounces fresh chanterelle mushrooms, cleaned and roughly chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Seasoning & Garnish
- Salt and black pepper to taste
- Chopped fresh parsley (optional, for garnish)
Instructions
- Parboil the Potatoes: Bring a pot of salted water to a boil. Add the sliced potatoes and parboil for 5–7 minutes until they are just tender but still hold their shape. Drain the potatoes well and set aside.
- Fry the Potatoes: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the parboiled potatoes and cook, stirring occasionally, until they develop a golden, crispy edge, about 10–12 minutes.
- Cook Mushrooms and Aromatics: Push the potatoes to one side of the skillet and add the remaining tablespoon of butter. Add the chopped chanterelle mushrooms and finely chopped onion. Cook until the mushrooms release their moisture and begin to brown, approximately 5–7 minutes. Stir in the minced garlic and thyme and cook for an additional minute to release their fragrance.
- Combine and Season: Mix the potatoes, mushrooms, onions, garlic, and thyme together. Season with salt and black pepper to taste. Let everything cook together for 1–2 more minutes to blend the flavors.
- Serve and Garnish: Remove the skillet from heat and garnish the dish with chopped fresh parsley if desired. Serve warm as a side or vegetarian main.
Notes
- Do not wash chanterelles under running water; clean them gently with a damp paper towel or soft brush to preserve their delicate flavor and texture.
- This dish pairs beautifully with eggs for breakfast, roasted meats for dinner, or serves well as a satisfying vegetarian main course.
