Fried potatoes with chanterelles

To prepare fried potatoes with chanterelles, they need to be boiled and fried beforehand. This is done in order to remove the excess moisture from the mushrooms. We will add them at the very end, when serving. This way, the potatoes will retain their crispy crust and will not get soggy. First, rinse the chanterelles thoroughly in several changes of water to remove forest debris and sand. Then immerse them in boiling slightly salted water and simmer for about 5 minutes. Drain on a sieve to let as much excess water drain off as possible.

While the mushrooms are drying, peel the onion and cut it arbitrarily - cube or half rings, according to your preference. Heat vegetable oil over medium heat and fry the onion until translucent-golden. Add the boiled and dried chanterelles. Fry everything together for another 5-10 minutes, the cooking time depends on the size of the mushrooms - the larger they are, the longer they will need to be fried. Season with salt and pepper to taste. Set aside for some time when ready.

Now about the potatoes. It needs to be rinsed and then peeled - it is best to cut a very thin layer, as valuable minerals, proteins and vitamins for the body are found just under the skin. Let's save them to the maximum! If it is young potatoes, it will be enough just to wash it well. The peeled and rinsed potatoes should now be sliced - in cubes or circles, there is absolutely no difference. The only condition is that these pieces should be of the same thickness as much as possible - so they will fry evenly and at the same time. Then the sliced ​​pieces of potatoes should be thoroughly rinsed with cold water, so that starch is washed off the surface and the potatoes do not stick together. After that, the potatoes should be dried, I simply dry it with a clean towel.

The most delicious fried potatoes are made in a heavy cast-iron skillet; this is because the heat is evenly distributed over its entire surface. But if you don't have such a skillet, you need to choose a pan with the thickest bottom possible, this will ensure even heating of the entire oil surface, not just under a certain area of ​​fire. The pan should be well heated with vegetable oil. To check the suitable temperature for frying, you need to lower a small slice of potato into the pan; if it starts sizzling and browning immediately, then that's it, it's time! Spread the potatoes - no more than two centimeters layer, immediately stir so that each slice is coated with oil; reduce the heat to medium. You don't need to cover it with a lid, let it fry until a golden crust forms on the bottom. And only then stir it carefully with a spatula to fry the other sides. To get softer potatoes at the end of frying, you can cover the pan with a lid, but if you like it drier - there's no need to cover!

When the potatoes are fried on all sides, it should be salted, quickly add prepared mushrooms, mix and fry for a little longer - just to warm up the mushrooms.

Serve immediately, sprinkled with fresh chopped greens on top. Dill, parsley, green onions - the choice is purely individual, the main thing is that the herbs are added after the salt, otherwise they will quickly wither. If desired, you can serve sour cream and fresh vegetables with such potatoes - a great addition! That's all the intricacies, enjoy your meal!