Fried potatoes with chanterelles and onions
4 servings
40 minutes
Fried potatoes with chanterelles and onions is a dish embodying the coziness of Russian cuisine. Chanterelles, with their rich nutty flavor, perfectly complement the golden, crispy potatoes infused with the aroma of sautéed onions. Historically, mushrooms have played an important role in Russian cuisine, especially chanterelles that are easily found in the forests of the central region. The dish is perfect for both a home dinner and festive occasions. It's simple yet impressive: tender mushrooms add a refined texture while fresh parsley finishes the composition with a light note of freshness. It can be served as a standalone dish or as a side to meat or fish. A classic born from tradition and love for natural flavors!
1
Peel the potatoes and cut them into sticks (I use a special machine that makes very even potato sticks for this).
- Potato: 8 pieces
2
Wash the mushrooms well, dry them, and cut them (not finely; if the chanterelles are small, you can leave them whole; large ones should be cut into 3-4 pieces).
- Chanterelles: 500 g
3
Cut the onion into cubes.
- Onion: 2 pieces
4
Heat vegetable oil in a pan, add potatoes, stirring constantly.
- Vegetable oil: 20 ml
- Potato: 8 pieces
5
Add onion to the partially cooked potatoes and mix. After a few minutes - chanterelles. Mix again.
- Onion: 2 pieces
- Chanterelles: 500 g
6
Cook the potatoes until ready. Sprinkle the finished dish with finely chopped parsley when serving.
- Salt: to taste
- Parsley: to taste
