Welcome the taste of summer with this incredibly simple yet flavorful dish: Pan-Fried New Potatoes with Chanterelles. This recipe is a celebration of seasonal ingredients, bringing together the tender, delicate skins of new potatoes and the unique, earthy flavor of chanterelle mushrooms. A beloved comfort food in many Eastern European homes, this dish evokes memories of warm days and foraging in the forest. It’s a rustic, hearty, and wonderfully aromatic meal that requires minimal effort but delivers maximum satisfaction. Perfect for a cozy weeknight dinner or as a standout side dish.
Pan-fried new potatoes with chanterelles
Ingredients for Pan-Fried New Potatoes with Chanterelles
- 400 g new potatoes
- 300 g fresh chanterelles
- 80 g green onions (light part of the stalk)
- 1 clove of garlic
- small bunch of dill
- vegetable oil
- salt, black pepper
How to Cook Pan-Fried New Potatoes with Chanterelles
Cut off the bottom part of the green onion stalk. Finely chop the onion.
Add the mushrooms to boiling water and cook for 5 minutes.
Finely chop a clove of garlic.
Cut off the bottom part of the green onion stalks. Finely chop the onions. Pour 2 tablespoons of odorless vegetable oil into a heavy-bottomed skillet and add the chopped onions. Sauté over medium heat for 5 minutes until they become soft.
Soak the chanterelles in cold water and wash them thoroughly. Drop the mushrooms into boiling water and cook for 5 minutes. Using a slotted spoon, transfer the mushrooms from the pot to the skillet.
Finely chop a clove of garlic. Add the garlic to the skillet with the chanterelles and sauté everything together over medium heat for 5 minutes. At the end, season with salt to taste.
Cut the potatoes in half, place them in a pot, and cover with boiling water.
Soak the new potatoes in cold water and scrub them with a brush. Cut the tubers in half, place them in a pot, and cover with boiling water. Salt the water and cook the potatoes until they are semi-cooked. Semi-cooked means the potatoes are almost done but still slightly firm.
Drain the boiled potatoes in a sieve or colander.
Reduce the heat to medium and place the potatoes cut-side down.
When the potatoes are browned, flip them and fry on the other side until golden.
Drain the boiled potatoes in a sieve or colander and leave them for a couple of minutes to dry. Dried potatoes will fry better and the oil won’t splatter.
Add the new potatoes to the skillet with the mushrooms. Now you need to fry them until golden brown without burning the mushrooms and onions. Reduce the heat to medium and place the potatoes cut-side down. Fry, shaking the pan periodically.
Once the potatoes are browned, flip them and fry on the other sides until golden as well.
Sprinkle the finished potatoes with dill, shake the pan so the herbs and oil with mushrooms stick to the potatoes.
Finely chop a small bunch of dill. Sprinkle the finished potatoes with dill and shake the pan so that the herbs and oil with mushrooms coat the potatoes.
You can drizzle with smetana or serve this dish with cold kefir and rye bread.
Before serving, sprinkle with finely chopped green onions. You can drizzle with smetana (a popular Eastern European sour cream) or serve this dish with cold kefir (a fermented milk drink, similar to a thin yogurt) and rye bread.
And there you have it—a plate full of golden, crispy potatoes and savory chanterelles, fragrant with garlic and fresh dill. This dish is best enjoyed hot, straight from the skillet. For a truly authentic experience, serve it with a generous dollop of smetana (a type of sour cream), which adds a cool, creamy contrast to the warm potatoes. Alternatively, a glass of cold kefir (a fermented milk drink) and a slice of dark rye bread make for a perfect, traditional pairing. We hope this simple recipe brings a touch of rustic charm and the wonderful flavors of summer to your table. Enjoy!
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