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Potato pan with chanterelles

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Ingredients for 4 servings:

  • 400 g chanterelles
  • 600 g potato(s), small, waxy
  • 80 g bacon, streaky smoked
  • 4 tbsp clarified butter
  • 2 onions
  • Salt and pepper, from the mill
  • 1 bunch of chives
  • 1 bunch of parsley

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Clean the chanterelles, peel the potatoes, and cut into wedges. Dice the bacon. Heat the clarified butter in a pan and fry the bacon. Remove the bacon and set aside. Add the potatoes to the bacon fat and fry over moderate heat for about 20 minutes, turning carefully occasionally. Season with salt and pepper to taste. Peel the onions and cut them lengthwise into wedges. Fry the chanterelles and onions in the remaining clarified butter for about 5 minutes, then add them to the potatoes. Mix in the bacon. Let it simmer briefly at low heat. Rinse the herbs briefly, shake dry, and chop. Mix some into the potato pan and sprinkle some over the potatoes.

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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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