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!
300gramsor 10.5 oz fresh wild mushroomswashed and cut into bite-sized pieces (or 30 grams/1 oz dried, see notes below)
2clovesgarlicminced
3sprigs thymechopped
5tablespoonsfreshly chopped parsley + more to garnish
salt and freshly ground black pepperto taste
2tablespoonssour creamto garnish
Instructions
POTATOES: Peel your potatoes and cut them in semi circles (or any other shape you like). Rinse them well to remove the starch (see the notes below). Heat 2 tablespoon 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. When potatoes are golden brown and crusty, cover the pan with a lid and cook for 5 more minutes on medium heat. Perfect pan-fried potatoes have a crispy crust and tender interior. Season with salt and set aside.
MUSHROOMS: Chop an onion and heat a lug of vegetable oil over medium heat. Sauté until translucent and add 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 altogether over medium heat for a couple of minutes. Serve with freshly chopped parsley and a spoonful of sour cream. Enjoy!
Notes
1. If you are using dried mushrooms, opt for dried chanterelles, porcini or wild mushroom mix. 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, soak them in hot water for about 15 minutes.2. It's important to rinse potatoes really well before frying 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.