Golden, crispy fried potatoes meet creamy chanterelle mushrooms in sour cream in this irresistibly hearty dinner. It is simple rustic cooking at its best — one skillet, a few humble ingredients, and a whole lot of comfort.
If you love potato-and-mushroom pairings, try our Creamy Potato and Mushroom Gratin or the savory Roasted Potatoes with Oyster Mushrooms next.
Ingredients
- 1.5 kg (3.3 lb) potatoes, cut into medium cubes
- 300 g (10 oz) chanterelle mushrooms
- 300 g (1 1/4 cups) sour cream
- 100 ml (1/3 cup) vegetable oil
- 1 onion, sliced into half-rings
- salt and pepper, to taste
Instructions
- Fry the potatoes in hot oil over high heat for 15-20 minutes, stirring occasionally, until a golden crust forms, then cover and simmer over low heat for 10 minutes.
- Meanwhile, slice the onion into half-rings and saute with the chanterelles over medium heat for about 10 minutes. Add the sour cream, season with salt and pepper, and simmer for 5-7 minutes over low heat.
- Combine and serve — crispy golden potatoes with creamy chanterelles in sour cream.
Tips
- Do not crowd the potatoes in the pan — give them space and they will crisp up beautifully.
- Stir the potatoes gently and only occasionally, so the golden crust has time to form.
- Use full-fat sour cream and keep the heat low when simmering to avoid splitting.
Nutrition (per 100 g): 170 kcal, protein 3 g, fat 8 g, carbs 21.4 g.
For frying technique and recipe inspiration, explore Serious Eats, and check the USDA site for handy ingredient and nutrition references.