Fried potatoes with chanterelles and garlic
4 servings
120 minutes
Fried potatoes with chanterelles and garlic is a dish infused with the spirit of European rustic cuisine. Chanterelles, tender and with a light nutty note, pair perfectly with the crispy golden potato crust. Fragrant garlic and bay leaves add depth and richness to the dish. The simplicity of preparation makes this recipe ideal for a cozy family dinner or a warm autumn evening. The flavor of the dish shines particularly bright when served with herbs and fresh bread. It harmonizes perfectly with meat and vegetable appetizers and can also serve as a standalone treat for mushroom delicacy lovers. This combination of forest aromas and home warmth offers not only rich taste but also pleasant gastronomic memories.
1
Soak the chanterelles in cool water for 30 minutes. Then rinse thoroughly, pour boiling water over them. Bring to a boil and cook for 15 minutes. Drain the water and rinse the chanterelles with cold water.
- Chanterelles: 500 g
2
Peel the potatoes and cut them into strips. Dice the onion. Chop the garlic finely.
- Potato: 1 g
- Onion: 2 heads
- Garlic: 3 cloves
3
Heat vegetable oil. Add chopped garlic and bay leaf to the oil and sauté for a few minutes. Remove the garlic and bay leaf, then add chopped onion, potatoes, and chanterelles to the fragrant oil. Fry the potatoes until golden brown, stirring occasionally. Once the potatoes and mushrooms are browned on all sides, cover with a lid and cook until done, stirring occasionally. Season with salt and pepper to taste shortly before finishing.
- Vegetable oil: 4 tablespoons
- Garlic: 3 cloves
- Bay leaf: 3 pieces
- Onion: 2 heads
- Potato: 1 g
- Chanterelles: 500 g
- Salt: to taste
- Ground black pepper: to taste