Pan-Fried Potatoes with Mushrooms
Fried potatoes with mushrooms look like the simplest dish in the world, yet a proper crisp crust doesn't always happen. The secret comes down to three things: rinsed and well-dried potatoes, hot oil, and the patience not to stir them every minute.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 3
- Level
- Easy
- Per serving
- 455 kcal
Ingredients
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What to use instead
Oyster mushrooms work instead of button mushrooms, as do wild mushrooms you can identify with confidence, such as porcini or chanterelles. In Ukraine, wild mushrooms are traditionally boiled for 15–20 minutes first.
Makes: 3 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Prep the potatoes
Peel the potatoes and cut them into 1 cm batons. Rinse in cold water until it runs clear to wash off the surface starch, then dry them very thoroughly in a tea towel — the crust depends on it.
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Step 2: Brown the mushrooms
Heat 1 tbsp oil in a large 28 cm frying pan, ideally cast iron, over high heat. Add the mushrooms in a single layer and leave them for 2–3 minutes. They'll release their liquid — keep cooking for 6–8 minutes, stirring, until it evaporates and the mushrooms are golden brown.
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Step 3: Add the onion
Lower the heat to medium, add the onion and cook for 4 minutes until soft and golden. Season with a pinch of the salt and tip the mushrooms and onion into a bowl.
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Step 4: Fry the potatoes
Add the remaining oil to the same pan and heat over medium-high until a potato baton sizzles the moment it touches the oil. Spread the potatoes in an even layer and leave them undisturbed for 6–7 minutes, until a golden crust forms underneath.
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Step 5: Turn them rarely
Flip the potatoes in sections with a wide spatula and fry for another 12–15 minutes, turning every 4–5 minutes rather than constantly. Add the rest of the salt once most of the potatoes are browned; they're done when a knife slides in easily.
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Step 6: Combine and serve
Return the mushrooms and onion to the pan, add the butter and cook for 2 minutes, tossing gently, until the butter foams and everything is hot. Season with pepper, scatter with dill and serve straight away.
Tips & variations
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Tip
Don't cover the pan or salt the potatoes at the start: steam and salt both draw out moisture, and you'll end up with stewed potatoes instead of a crust.
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Tip
All-purpose potatoes with medium starch fry best: they hold their shape and brown nicely. Very floury varieties tend to break up when turned.
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Swap
Oyster mushrooms work instead of button mushrooms, as do wild mushrooms you can identify with confidence, such as porcini or chanterelles. In Ukraine, wild mushrooms are traditionally boiled for 15–20 minutes first.
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Storage
Fried potatoes are best eaten straight away. Keep leftovers in the fridge for up to 2 days and reheat in a hot, dry frying pan.
Nutrition
| 1 serving | Whole dish 3 servings | |
|---|---|---|
| Energy | 455 kcal | 1,365 kcal |
| Protein | 9 g | 27 g |
| Fat | 26 g | 78 g |
| Carbohydrates | 46 g | 138 g |
Approximate values calculated from standard ingredient data.
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