Fried potatoes with chanterelles are a tasty, hearty and simple dish to make, and fried potatoes with chanterelles are especially worth cooking while chanterelle season is still going. Fried potatoes with chanterelles suit lunch or dinner, and fried potatoes with chanterelles are served hot straight from the pan, when the potatoes are browned and the mushrooms have fully given off their moisture.
Potatoes, chanterelles, onion and garlic make the dish work through a very clear balance of flavours and textures. Potatoes make fried potatoes with chanterelles filling and give the dish its golden, crisp-edged base. Chanterelles bring the distinctive forest aroma that defines fried potatoes with chanterelles. Onion adds sweetness as it fries with the potatoes, and garlic is added to the chanterelles only after the water has cooked off so the garlic stays fragrant. A pinch of ground coriander helps reveal the flavour of the mushrooms more fully.
The main point during cooking is to fry the potatoes and mushrooms separately at first. Potatoes need 15-25 minutes over medium heat, with occasional stirring, and the potatoes should still be slightly raw but almost done before the mushrooms are added. Chanterelles need about 15 minutes over medium heat, with occasional stirring, until the water has evaporated. Onion should be added to the potatoes 15 minutes after frying begins and cooked for about 10 minutes, until the onion is properly fried. Garlic should go into the chanterelles only when the moisture has boiled away, then cook for about 5 minutes.
Sensible swaps are possible, although fresh chanterelles give fried potatoes with chanterelles the characteristic woodland aroma of the original version. Button mushrooms, oyster mushrooms or porcini can replace chanterelles if needed, and frozen chanterelles also work almost as well as fresh chanterelles. Different potato varieties can change the frying time, and the size of the potato batons also affects how long the potatoes need in the pan.
Serve fried potatoes with chanterelles as soon as everything has cooked together for about 10 minutes and the flavours have combined. Fried potatoes with chanterelles are ready when the potatoes are fully cooked, the onion is fried through, and the mushrooms are mixed evenly with the seasonings. Fried potatoes with chanterelles are a complete hot dish on their own and do not need much else besides serving straight away.
Storage is short and fried potatoes with chanterelles are best freshly cooked. Fried potatoes with chanterelles keep in a closed container in the refrigerator for up to 2 days. Fried potatoes with chanterelles reheat best in a dry frying pan over medium heat, because reheating in a dry frying pan helps bring back the browned crust. Microwave reheating makes fried potatoes with chanterelles watery. Freezing finished fried potatoes with chanterelles is technically possible, but the potatoes lose their crust and become soft after thawing, so freezing only the fried chanterelles is the better option.
The total time for fried potatoes with chanterelles is 50 minutes. Active cooking time for fried potatoes with chanterelles is 30 minutes, and the difficulty level is intermediate.
Button mushrooms, oyster mushrooms or porcini can replace chanterelles in fried potatoes with chanterelles. Fresh chanterelles give fried potatoes with chanterelles the characteristic forest aroma, so the flavour will change, but the dish will still be tasty.
Frozen chanterelles work almost as well as fresh chanterelles in fried potatoes with chanterelles. Frozen chanterelles should still be cooked until the moisture evaporates before garlic is added.
Finished fried potatoes with chanterelles can technically be frozen, but the potatoes lose their crust and become soft after thawing. Freezing only the fried chanterelles is the better option, and then fresh potatoes can be cooked later.
Fried potatoes with chanterelles keep in a closed container in the refrigerator for up to 2 days. Fried potatoes with chanterelles reheat best in a dry frying pan over medium heat, because a dry frying pan helps restore the browned crust and a microwave makes the dish watery.
