Russian pan-fried potatoes with wild mushrooms, onions, garlic and herbs are super flavorful, hearty and comforting. This easy step-by-step recipe only takes 30 minutes to make!
I’m sure that any child brought up in a Slavic household grew up eating these pan-fried potatoes with wild mushrooms (жареная картошка с грибами). I have memories of this dish associated with summer, picking mushrooms in the forest, and my grandmother frying them in a heavy cast-iron pan. There was nothing more comforting in the end of a long summer day.
It’s the easiest dish you can possibly imagine: just sautéed onions and mushrooms, fried potatoes, some herbs and a spoonful of sour cream. So simple and yet so delicious. You can take any mushrooms you have on hand. I found that chanterelles taste the best when paired with fried potatoes, although any wild mushrooms would be perfect. Sometimes, wild mushrooms are hard to find, so luckily we have Amazon and dried chanterelles, porcini or wild mushroom mix would be a great substitute for fresh. They can be longer stored and easily reconstituted, while containing tons of intense mushroom flavor. To achieve the best result and release all the flavor, soak them in cold water overnight. You can also use the mushroom water as a broth afterwards. If you are pressed in time, you can also soak them in hot water for about 15 minutes.
The best time to pick wild mushrooms has already started, so I made these pan-fried potatoes with fresh chanterelles. It takes not more than 30 minutes altogether and makes for a nice hearty weekday dinner meal. I’m sure you will make it over and over again once you try it!
How to Make Russian Pan-Fried Potatoes with Wild Mushrooms
1. Prepare your mushrooms
Wash them thoroughly and remove any rest of the soil with a paper towel. Cut the roots and any parts that seem damaged. Depending on the size of your mushrooms (especially if you use big mushrooms like porcini), you might want to cut them into bite-sized pieces. My chanterelles didn’t require cutting, so I kept them whole.
2. Prepare and pan-fry potatoes
Peel your potatoes and cut into bite-sized pieces. I like to use medium-sized potatoes, cut them in half lengthwise and then chop. This way they are cut in semi circles and will be fried faster. You can also cut them into full circles, long thin strips or wedges. Next step is to rinse the potatoes really well to remove the starch. If you have time, you can also soak them for an hour in cold water. It will prevent them from browning before they are cooked.
Heat a lug of vegetable oil in a large skillet or frying pan over medium-high to high heat.Throw potatoes on a hot frying pan and fry over high heat without a lid, stirring occasionally. The idea is to “lock” the juices inside the potato pieces by quickly creating a crust over high heat and then letting them cook from the inside over lower heat. So, when potatoes are golden brown and crusty, cover the pan with a lid and cook for 5 more minutes on medium heat. Don’t put any salt BEFORE they are done! It will release the juice and make them mushy. Always salt fried potatoes in the end. Perfect pan-fried potatoes have a crispy crust and tender interior. You will love them!
3. Sautée your mushrooms
Chop an onion and heat a lug of vegetable oil over medium heat. Sauté onions until translucent and add your mushrooms. Cook for about 7 minutes, stirring occasionally, until all the moisture is evaporated and mushrooms are nice and golden brown. Season with salt, black pepper, minced garlic, chopped thyme and parsley and add to pan-fried potatoes. Let the flavors combine by cooking it over medium heat for a couple of minutes. Serve with freshly chopped parsley and a spoonful of sour cream.
I hope you enjoy one of my favorite summer meals and it will become your go-to recipe as well! Check the recipe below for precise instructions and let me know how you like it!
Here are some more hearty meals with mushrooms for you: