1 Scrub potatoes and boil in salted water until knife-tender, about 25 minutes. Peel while still hot and let cool.
2 Peel the shallots, cut in half lengthwise and cut into thin slices.
3 Peel the carrot. Cut in half lengthwise and cut into thin slices.
4 Carefully clean chanterelles with a brush. (Rinse briefly and pat dry only if necessary.) Cut large mushrooms in half lengthwise.
5 Rinse the parsley and chives and shake dry. Pluck parsley leaves and finely chop. Cut chives into thin slices.
6 Cut the potatoes into thick slices.
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.
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.
9 Mix chanterelles, parsley and chives into potato mixture and heat through. Season with paprika, salt and pepper and serve.