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Fried potato and mushroom pan

updated

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Ingredients for 6 servings:

  • 1 kg potatoes
  • salt and pepper
  • 1 garlic clove(s)
  • 400 g sour cream
  • Paprika powder
  • 1 bunch of spring onions
  • 600 g mushrooms, mixed
  • 4 tbsp oil
  • 100 ml white wine
  • 100 ml vegetable stock
  • 2 tsp herbs de Provence
  • lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Boil the potatoes with their skins on until tender, then quarter them. Slice the spring onions and the mushrooms. Fry everything in oil over high heat. Deglaze with wine and stock. Stir in the herbs de Provence and season with salt, pepper, paprika, and lemon juice. Chop the garlic, stir it into the sour cream, and season the dip with salt, pepper, and paprika. Serve the potato pan with the sour cream dip.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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