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EatSmarter exclusive recipe

Chanterelle Potatoes

with Herbs

Recipe development: EAT SMARTER
Chanterelle Potatoes

Chanterelle Potatoes - An autumn treat from Austria!

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138
calories
Calories
45 min.
Preparation
1 hr 10 min.
Ready in
easy
Difficulty

Ingredients

for 4 servings
8
waxy Potatoes (about 500 grams)
2
1
1 pound
½ bunch
flat-leaf Parsley
½ bunch
2 tablespoons
1 pinch
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Kitchen utensils

1 Pot, 1 Small knife, 1 Cutting board, 1 Tablespoon, 1 Brush, 2 large Non-stick pans, 2 Slotted spatulas, 1 Fork

Preparation steps

Step 1/9
Chanterelle Potatoes preparation step 1

Scrub potatoes and boil in salted water until knife-tender, about 25 minutes. Peel while still hot and let cool.

Step 2/9
Chanterelle Potatoes preparation step 2

Peel the shallots, cut in half lengthwise and cut into thin slices.

Step 3/9
Chanterelle Potatoes preparation step 3

Peel the carrot. Cut in half lengthwise and cut into thin slices.

Step 4/9
Chanterelle Potatoes preparation step 4

Carefully clean chanterelles with a brush. (Rinse briefly and pat dry only if necessary.) Cut large mushrooms in half lengthwise.

Step 5/9
Chanterelle Potatoes preparation step 5

Rinse the parsley and chives and shake dry. Pluck parsley leaves and finely chop. Cut chives into thin slices.

Step 6/9
Chanterelle Potatoes preparation step 6

Cut the potatoes into thick slices.

Step 7/9
Chanterelle Potatoes preparation step 7

Coat the bottom of a large non-stick pan with as slick of oil. Fry potatoes and carrot over low heat until the potato slices are golden brown and crispy. Season with salt and pepper.

Step 8/9
Chanterelle Potatoes preparation step 8

At the same time, heat the remaining oil in a second large non-stick pan. Cook chanterelles and shallots over medium heat for 5-6 minutes.

Step 9/9
Chanterelle Potatoes preparation step 9

Mix chanterelles, parsley and chives into potato mixture and heat through. Season with paprika, salt and pepper and serve.

Additional advice