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
Scale
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.
