Fried Potatoes with Chanterelle Mushrooms is the ultimate comfort dish, bringing together crispy potatoes, earthy Chanterelle mushrooms, and savoury smoked bacon. The result is a perfect blend of simple ingredients and elevated flavours, creating a dish that’s both easy to love and easy to make. The rich, earthy notes of the Chanterelle mushrooms and bacon are beautifully balanced by the fresh, herbal kick of dill. Whether you’re whipping up a quick weeknight dinner or looking for a crowd-pleasing side, this recipe is bound to become a new favourite.
Inspiration For This Chanterelles Recipe:
This dish was inspired by a Belarusian colleague, Aliaksandra, who introduced me to a simple but incredibly flavourful meal she makes during Chanterelle season. Her version is vegetarian, letting the mushrooms shine on their own. After hearing her talk about it, I knew I had to try my own spin on it. I added some bacon for a bit of extra depth, but the essence of the dish remains the same—celebrating those simple, seasonal ingredients.
While this particular dish might not be found in a traditional recipe book, it’s deeply rooted in European comfort food traditions. Dishes like “Bratkartoffeln,” or pan-fried potatoes, are staples in many German and Eastern European kitchens. By adding Chanterelle mushrooms, we’re taking a simple, beloved dish and elevating it with seasonal ingredients that bring a touch of elegance to the table.
Why This Fried Potatoes with Chanterelle Mushrooms Recipe Stands Out
This recipe shines because of its balance of flavours and textures. The potatoes are crispy on the outside, tender on the inside, and perfectly seasoned. The Chanterelle mushrooms add an earthy richness that pairs beautifully with the smoky, savoury bacon. A sprinkle of fresh dill brings it all together, adding a bright, herbaceous note that cuts through the richness. It’s comfort food with a twist—simple, satisfying, and just a little bit special.
What You’ll Need for Skillet Potatoes with Chanterelles (With Tips)
To make Fried Potatoes with Chanterelle Mushrooms, you’ll need:
- Olive oil: Used for both frying the potatoes and sautéing the mushrooms. A good quality olive oil adds depth of flavour.
- Potatoes: Cook them the day before to ensure they fry up crispy and golden. Yukon Golds are a great choice for their buttery texture.
- Yellow onion: Adds a sweet, aromatic flavour that complements the mushrooms and bacon.
- Smoked bacon: Brings a smoky, savoury element to the dish.
- Chanterelle mushrooms: The star of the show. Clean them well and slice larger ones in half.
- Sea salt and freshly ground pepper: Essential for seasoning and enhancing all the flavours.
- Fresh chopped dill: Adds a fresh, bright note that lifts the entire dish.
Pro Tip: Make sure your potatoes are completely cool before slicing and frying them. This helps them get that perfect crispy exterior without falling apart.
How to Make Pan-fried Potatoes and Chanterelles
Here’s how to bring this dish together—it’s as easy as it gets:
First, boil the potatoes the day before and let them cool. When you’re ready to cook, slice them up nice and thin. While you’re at it, clean and trim the Chanterelle mushrooms, then sauté them in a bit of olive oil until they’re tender and golden—set those aside for later.
Now, heat up some olive oil in a large skillet and fry the sliced potatoes until they’re golden and crispy, turning them occasionally to get that perfect browning. Once they’re looking good, toss in the diced onion and smoked bacon. Cook everything until the onion is soft and the bacon is crispy.
Lastly, add those sautéed mushrooms back into the skillet, letting all the flavors mingle together for a few minutes. Season with salt and pepper, sprinkle fresh dill over the top, and give it all a gentle toss. That’s it—you’re ready to serve up some seriously delicious comfort food.
Pro Tip: Don’t overcrowd your skillet when frying the potatoes. If needed, use two skillets or cook them in batches to ensure they get perfectly crispy.
Adapting this Skillet Potatoes with Chanterelles Recipe
This dish is super versatile and easy to adapt:
- Make it vegetarian: Skip the bacon or use a plant-based alternative for a smoky flavour.
- Add extra veggies: Bell peppers, zucchini, or even spinach would be great additions.
- Swap the herbs: If dill isn’t your favourite, try fresh parsley or thyme for a different flavour profile.
- Try different mushrooms: If you can’t find Chanterelles, cremini or shiitake mushrooms would work well. Or try porcini mushrooms for their rich, earthy flavour.
Frequently Asked Questions and Answers for this Pan-Fried Potatoes Recipe
For making fried potatoes (Bratkartoffeln), you’ll want to use waxy potato varieties because they hold their shape well and get beautifully crispy when fried. Some of the best options include:
Glorietta: With its firm texture and buttery flavour, Glorietta potatoes also make an excellent choice for crispy, golden-brown Bratkartoffeln.
Belana: A popular choice, known for its fine texture and firmness when fried.
Annabelle: This variety has a long, oval shape and yellow skin, making it perfect for frying.
Sieglinde: A traditional variety that’s waxy and ideal for Bratkartoffeln.
Linda: Another well-loved waxy variety with yellow flesh and great flavour.
Nicola: This variety has a fine texture and slightly nutty taste, making it a great option for fried potatoes.
Yes! It’ll take a bit longer to cook, and the texture will be slightly different, but the flavour will still be delicious. Just be sure to cook them through before adding the other ingredients.
This dish is hearty enough to stand on its own, but it also pairs well with a fresh green salad or some roasted veggies. It’s great as a side for grilled meats, too.
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet to keep the potatoes crispy.
More Delicious Fried Potato Recipes
If you love this pan-fried potatoes recipe, here are a few other dishes you might enjoy:
Fried Potatoes with Chanterelle Mushrooms
Ingredients
- 4 tablespoons olive oil, divided
- 700 g waxy potatoes, cooked the day before, peeled, and thinly sliced (about 5mm thick)
- 1 small yellow onion, finely diced
- 50 g smoked bacon, diced
- 200 g Chanterelle mushrooms, cleaned and trimmed
- Sea salt and freshly ground pepper, to taste
- 4 tablespoons freshly chopped dill
Method
-
Prepare the Potatoes: Boil the potatoes the day before until they are just cooked through but still firm when pierced with a knife. Drain and let them cool completely before refrigerating overnight. The next day, peel the potatoes and slice them into thin rounds, about 5mm thick.
-
Prepare the Mushrooms: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the mushrooms and sauté for about 5 minutes, or until tender and lightly browned. Transfer to a plate and set aside.
-
Cook the Potatoes: In a large skillet (Ø 32 cm or two skillets for better crispiness), heat the remaining 3 tablespoons of olive oil over medium heat. Add the sliced potatoes, spreading them out in an even layer. Cook for about 10 minutes, turning occasionally, until the potatoes are golden brown.
-
Add Onion and Bacon: Add the diced onion and smoked bacon to the skillet. Cook for about 5 minutes, or until the onion becomes translucent.
-
Combine with Mushrooms: Return the cooked Chanterelle mushrooms to the skillet with the potatoes, onion, and bacon. Cook for another 3-5 minutes, stirring occasionally to combine and heat everything through.
-
Season and Garnish: Season the mixture with salt and pepper to taste. Remove from heat and sprinkle the fresh chopped dill over the pan-fried potatoes and mushrooms. Gently toss to distribute the dill evenly.
-
Serve: Serve the Fried Chanterelle Mushrooms and Potatoes hot, garnished with additional dill if desired. Enjoy!
Notes
- Make sure not to overcrowd the skillet when frying the potatoes to ensure even crisping. Using a cast-iron skillet can also enhance the overall texture and flavour of the dish.
- I use organic pork belly, raw, smoked, and diced from Packlhof. You can find it at the organic supermarket (not a paid advertisement).
Instructions for Preparing with Raw Potatoes:
I love making this recipe with raw potatoes because it’s quick to prep and doesn’t require planning ahead. It takes a bit longer to cook, but the flavours meld perfectly as the mushrooms and potatoes cook together. Simple, easy, and just as delicious!
- Prepare the Potatoes: In a large heavy-bottomed or cast-iron skillet, heat 3-4 tablespoons of olive oil over medium to medium-high heat. Add the sliced raw potatoes, season with a little salt and pepper. Cook the potatoes, turning occasionally, for about 20-25 minutes, or until they are golden brown and crispy on the outside and tender on the inside. Allow the potatoes to sit undisturbed for a few minutes at a time to develop a crispy crust before turning.
- Add the Onion and Bacon: Once the potatoes are nearly done, add the diced onion and smoked bacon to the skillet. Cook for 5 minutes, or until the onion becomes translucent and the bacon is slightly crispy.
- Add the Raw Mushrooms: Once the onions and bacon are cooked, add the cleaned and trimmed Chanterelle mushrooms directly to the skillet. Stir them in with the potatoes, onions, and bacon, and cook for an additional 3-5 minutes. The mushrooms will release some moisture but will cook down and brown slightly.
- Season and Garnish: Adjust the seasoning with additional salt and pepper to taste. Remove from heat and sprinkle the fresh chopped dill over the fried potatoes and mushrooms. Gently toss to distribute the dill evenly.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
Did you try this Potatoes with Chanterelles recipe?
Did you try this Potatoes with Chanterelles recipe?Then tag @ellerepublic on Instagram and hashtag it #ellerepublic
How did you like it?
Please let me know how this Potatoes with Chanterelles recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐ or leave me a comment and rate it below.
Did you make this recipe?
If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).
