Fried potatoes with chanterelles
4 servings
60 minutes
Fried potatoes with chanterelles are a true embodiment of Russian cuisine, infused with the aroma of the forest and home comfort. The dish evokes warm summer days when golden chanterelles are gathered after rain to create a simple yet incredibly delicious meal. Crispy potatoes with tender, slightly nutty notes of chanterelles make for a perfect combination of textures and flavors. Butter adds creaminess to the dish, while fresh parsley completes it with a light herbal freshness. It is not only a hearty meal but also a tribute to traditions passed down through generations. It can be served as a standalone dish or as a side accompanying meat dishes. Simple to prepare yet rich in flavor, fried potatoes with chanterelles offer a small gastronomic journey into the depths of Russian forests and home coziness.
1
Prepare all the ingredients.
2
Wash the chanterelles and dry them well.
- Chanterelles: 500 g
3
Peel the potatoes, cut them into sticks, and dry them well.
- Potato: 1 kg
4
Heat half of the vegetable oil in a pan, add the potatoes, and fry, turning occasionally, until golden brown. Turn the potatoes as infrequently as possible. Season with salt to taste.
- Vegetable oil: 60 ml
- Potato: 1 kg
- Salt: to taste
5
Heat a pan without oil, add the chanterelles, and stir for 2-3 minutes: excess moisture will evaporate and the mushrooms will be crispier.
- Chanterelles: 500 g
6
Add vegetable oil to the pan with chanterelles and fry for about 5-7 minutes until the chanterelles turn golden. Season with salt to taste.
- Vegetable oil: 60 ml
- Chanterelles: 500 g
- Salt: to taste
7
Combine the cooked mushrooms with the potatoes in a pan, add butter, and mix.
- Butter: 40 g
8
Add pepper and salt if needed.
- Ground black pepper: to taste
- Salt: to taste
9
Serve fried potatoes with chanterelles, garnished with finely chopped parsley.
- Parsley: 10 g