Pan-Fried Potatoes with Mushrooms
Ingredients:
- Potatoes – 2.2 lbs (1 kg)
- Mushrooms (preferably champignons) – 1 lb (450 grams)
- Onion – 7 oz (200 grams)
- Salt – to taste
- Pepper – to taste
- Rosemary – a few sprigs (fresh is best)
- Garlic – 2-3 cloves, minced
- Sunflower oil – for frying
- Butter – 2 tablespoons
Preparation:
- Prepare the Potatoes: Start by peeling the potatoes and slicing them into thin pieces for quicker cooking. To save time and ensure even cooking, boil the potato slices in salted water for about 5-7 minutes, then drain and pat them dry thoroughly with a kitchen towel.
- Cook the Mushrooms: Clean the mushrooms with a damp cloth and slice them. Heat a pan over medium heat, add a splash of sunflower oil, and sauté the mushrooms until they’re golden brown. Season with salt and pepper to taste. Once done, set them aside on a plate.
- Sauté the Onion and Garlic: In the same pan, add a bit more oil if needed and sauté the finely chopped onion and minced garlic until they’re translucent and fragrant.
- Fry the Potatoes: Increase the heat to medium-high, add the dried potato slices to the pan, and fry without a lid. This method allows for easier flipping and ensures the potatoes get a nice, crispy exterior. Add the rosemary for a fragrant touch. Cook until the potatoes are golden brown on both sides, then reduce the heat to medium-low.
- Combine: Once the potatoes are nearly done, add the cooked mushrooms back into the pan. Stir gently to combine.
- Finish with Butter: Add the butter in the final minutes of cooking for added flavor and a wonderful aroma. Stir until the butter is melted and evenly distributed.
- Serve: Season the potato and mushroom mix with additional salt and pepper if needed. Serve hot as a delicious side dish or a main course.
This method of cooking potatoes ensures a crispy exterior with a soft, fluffy inside, complemented by the savory flavor of mushrooms and aromatic herbs. It’s a simple yet satisfying dish that’s perfect for any meal.
