Fried Potatoes with Mushrooms
Incredibly tasty and so easy to make, these Fried Potatoes with Mushrooms will impress even the pickiest eater!
Servings: 2 people
Calories: 793kcal
Ingredients
For the mushrooms:
- 10 oz sliced mushrooms
- 1 tbsp vegetable oil
- pinch of salt
For the potatoes:
- 2 ½ lb russet potatoes (about 5-6 medium-sized potatoes)
- ¼ cup vegetable oil
- 1 garlic clove, finely chopped
- salt to taste
- chopped parsley to garnish
Instructions
- In a large, non-stick skillet, cook the mushrooms with 1 tbsp. of oil on medium-high heat for about 5-7 minutes. Add a pinch of salt, and stir. Remove the mushrooms from the skillet and set aside.
- Peel the potatoes and slice them into fairly thin pieces, as shown in the photo above. (I usually peel and cut the potatoes while the mushrooms are cooking).
- Add the ¼ cup of vegetable oil and potatoes to the same skillet. Fry the potatoes on medium-high heat for about 15 minutes, stirring gently every minute as the golden crust forms on the bottom.
- Once the potatoes are cooked through, turn off the heat, add the garlic and salt to taste, and give it a final (gentle!) stir.
- Place the mushrooms on top and sprinkle with the chopped parsley. Serve immediately.
Video
Notes
The most important step in this recipe is frying. To get that golden crust and cook the potatoes properly, you must use a good, non-stick skillet, fry the potatoes on medium-high heat, and don't stir too often. You should fry the potatoes for about a minute, just until the crust forms on the bottom, and then stir it gently, turning the golden crust towards the top. Just be patient, keep frying and flipping the potatoes, and you'll be rewarded with a delicious meal!
Nutrition
Calories: 793kcal | Carbohydrates: 104g | Protein: 15g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 12g | Sodium: 413mg | Potassium: 2388mg | Fiber: 15g | Sugar: 6g | Vitamin C: 153.5mg | Calcium: 80mg | Iron: 5.6mg