Description
Pan-Fried Potatoes with Chanterelles is a rustic, savory dish featuring crispy potatoes sautéed with delicate chanterelle mushrooms, seasoned to perfection — an ideal side dish or light meal.
Ingredients
Scale
- 1 lb (450g) baby potatoes, halved or quartered
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon unsalted butter
- 8 oz (225g) chanterelle mushrooms, cleaned and sliced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped (optional)
- 1 tablespoon lemon juice (optional, for finishing)
Instructions
- Boil the baby potatoes in salted water for about 10-12 minutes, or until just tender. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the boiled potatoes and cook for 5-7 minutes, flipping occasionally, until they are golden and crispy. Season with garlic powder, salt, and pepper.
- Add butter to the skillet and melt. Then add the chanterelle mushrooms and cook for 5-7 minutes, stirring occasionally, until they soften and begin to brown. Season with a pinch of salt and pepper.
- Once the mushrooms are cooked, toss the crispy potatoes with the mushrooms in the skillet. Stir in fresh parsley and thyme, and cook for another minute to combine the flavors.
- Optional: Drizzle with lemon juice for a burst of freshness before serving.
- Serve warm as a side dish or light main course.
Notes
- Chanterelle mushrooms are delicate, so be careful not to overcook them.
- If chanterelles are not available, you can substitute with other wild mushrooms or cremini mushrooms.
- This dish pairs wonderfully with roasted meats or a simple salad.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg
Keywords: pan-fried potatoes, chanterelle mushrooms, crispy potatoes, rustic side dish, wild mushroom recipe