Fried potatoes with wild mushrooms
4 servings
40 minutes
Fried potatoes with forest mushrooms is a fragrant and hearty dish of Russian cuisine that combines the simplicity of a rural table with the sophistication of forest gifts. Porcini and chanterelles fill the potatoes with rich flavor, creating a harmony of earthy, nutty, and spicy notes. Thyme and garlic add a light spiciness, while clarified butter gives tenderness and a golden crust. This dish is perfect for a cozy family dinner or gathering with friends, providing a sense of warmth and closeness. The taste of crispy potatoes with tender mushrooms evokes nostalgia for forest walks when freshly picked mushrooms turn into an aromatic treat. It is served hot straight from the pan to preserve texture and flavor richness. It pairs best with fresh herbs and sour cream sauce, enhancing the natural depth of the ingredients.
1
Cut off the first rounded slices from both long sides and set them aside — now the potato can be placed on the long cut side and it won't roll. Then cut it into long sticks about a finger thick like French fries. You can cut it differently if you prefer.
- Potato: 800 g
2
Rinse the sliced potatoes under running water. The starch on the surface retains moisture, and if you throw unwashed potatoes into the pan, water will start to evaporate and lower the temperature. To ensure the potatoes fry immediately, excess starch and then water need to be removed. Drain the rinsed potatoes on a towel and let them dry for about 10-15 minutes.
- Potato: 800 g
3
Slice the mushrooms slightly thinner than a finger. Do not slice them too thin: they will release water immediately and will boil instead of frying. If too thick, they won't cook through.
- White mushrooms: 200 g
- Chanterelles: 200 g
4
Pour the potato sticks into a hot pan with oil. The oil should be enough to submerge the sticks about halfway. The exact ratio will depend on the diameter of the pan, but the oil layer should be about half the thickness of a finger. Once the oil starts to smoke, you can add the potatoes.
- Potato: 800 g
- Melted butter: 100 g
5
When a crust forms on the potatoes, you can gently stir them and reduce the heat to medium.
6
In another pan, heat the oil and add the white mushrooms. The white mushrooms cook very quickly; they start to shrink immediately. Once they turn golden, you should start stirring. The mushrooms will be ready in 5 minutes.
- White mushrooms: 200 g
7
Remove the white mushrooms from the pan and add the chanterelles to the same oil, tying a few sprigs of thyme with string to avoid removing them one by one later. The chanterelles should be stirred gently: just toss them a couple of times to turn them 180 degrees. They also cook for about 5 minutes. Add a couple of minced garlic cloves 30 seconds before finishing frying.
- Chanterelles: 200 g
- Thyme: 4 sprigs
- Garlic: 2 cloves
8
When the chanterelles are ready, add the white mushrooms, fry together for 2-3 minutes, and sprinkle with chopped cilantro. Drain the cooked mushrooms on paper towels to remove excess fat.
- White mushrooms: 200 g
- Chanterelles: 200 g
9
During the preparation of mushrooms, the potatoes should be almost ready. Such a volume of potatoes will fry in about 20 minutes. Add the mushrooms to the cooked potatoes, season with salt and pepper, mix and let it warm for 2 minutes. Transfer the potatoes directly from the pan to plates and serve.
- Potato: 800 g
- White mushrooms: 200 g
- Chanterelles: 200 g
- Salt: to taste
- Ground black pepper: to taste