Fried Potatoes with Mushrooms and Onions
Serves: 4-6
 
Ingredients
  • 1½ lbs baby potatoes (any waxy kind)
  • sea salt
  • olive oil or avocado oil
  • 1 large yellow onion - sliced
  • 1 lb crimini mushrooms or other mushrooms of choice - sliced
  • 2 teaspoons chopped fresh rosemary (optional)
  • freshly ground black pepper
  • handful of parsley or dill - chopped
Instructions
  1. Put the potatoes in a pot, cover with water and salt well. Bring to a boil and boil until just cooked, 10-15 minutes. Drain the potatoes, let cool, and slice into ⅛" coins.
  2. Meanwhile, heat a large cast iron pan (or another non-stick pan) over medium heat and add enough oil to coat the bottom. Add the onion and a pinch of salt, and saute for 7 minutes, until translucent. Add the mushrooms and rosemary, if using, stir once to coat in the oil, then let the mushrooms brown, undisturbed, for about 10-15 minutes. Once the mushrooms are browned and all the liquid they release evaporates, season them with more salt and black pepper, mix to coat. Remove the mushrooms and onions from the pan and set aside for now.
  3. Wipe the pan if needed. Add more oil to generously coat the bottom of the pan and turn the heat up to medium-high. Add about a third of the potatoes to the pan and season them with salt. The potatoes should cover the pan in one layer and shouldn't be too crowded. Fry the potatoes for about 5 minutes, until the undersides are golden and crispy, then flip and fry the other side for another 5 minutes, or until golden. Transfer the fried potatoes to a plate and continue frying the rest of the potatoes in batches. Add more oil between batches if necessary. Once all the potatoes are done, return them to the pan along with the mushrooms and onions, mix carefully until warmed back through. Serve the potatoes and mushrooms right away, sprinkled with parsley or dill.
Recipe by Golubka Kitchen at https://golubkakitchen.com/fried-potatoes-with-mushrooms-and-onions/