Crispy Fried Potatoes and Mushrooms

Crispy Fried Potatoes and Mushrooms is a deliciously savory dish featuring golden, pan-fried potato slices and sautéed mushrooms, seasoned to perfection and served with a creamy dipping sauce. It’s the perfect comfort food side or snack that’s both satisfying and easy to prepare.

Why You’ll Love This Recipe

This recipe delivers a satisfying crunch from the potatoes and a deep, earthy flavor from the mushrooms. It’s simple, versatile, and crowd-pleasing—ideal as a side dish, a light vegetarian meal, or a party snack. Pair it with a creamy dip, and you’ve got a plate of irresistible comfort food ready in no time.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Potatoes (Yukon gold or red potatoes work well)
• Fresh mushrooms (button, cremini, or portobello), sliced
• Garlic, minced
• Olive oil or butter
• Salt
• Black pepper
• Smoked paprika or chili flakes (optional)
• Fresh parsley, chopped (for garnish)
• Sour cream or garlic dip (optional, for serving)

Directions

1. Wash and slice the potatoes into thin rounds. Pat dry with a paper towel to remove moisture.
2. Heat oil or butter in a large skillet over medium-high heat.
3. Add the potato slices in a single layer. Fry until golden and crispy on both sides, about 4–5 minutes per side. Remove and set aside on paper towels.
4. In the same pan, add mushrooms and cook until browned and tender, about 5–6 minutes. Add garlic and cook for 1 more minute.
5. Return the potatoes to the skillet. Season everything with salt, pepper, and smoked paprika.
6. Toss gently to combine and heat through.
7. Garnish with chopped parsley and serve with a side of dip.

Servings and timing

This recipe serves 3–4 people as a side or snack. Preparation takes 10 minutes, and cooking takes about 25 minutes, totaling around 35 minutes.

Variations

• Add caramelized onions for sweetness.
• Include chopped bacon or pancetta for a meaty version.
• Use sweet potatoes instead of regular potatoes.
• Sprinkle with parmesan cheese just before serving.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat to restore crispness, or in the oven at 350°F (175°C) for 10–12 minutes.
Avoid microwaving as it softens the texture.

FAQs

What type of potatoes are best?

Waxy varieties like Yukon gold or red potatoes hold their shape and crisp well when fried.

Do I need to boil the potatoes first?

No, slicing them thinly ensures they cook quickly and evenly in the pan.

Can I use canned mushrooms?

Fresh mushrooms are preferred for better flavor and texture, but drained canned mushrooms can be used in a pinch.

How do I keep the potatoes crispy?

Ensure they’re dry before frying, and don’t overcrowd the pan. Fry in batches if necessary.

What oil is best for frying?

Olive oil adds flavor, but any neutral oil like canola or sunflower works well too.

Can I bake instead of fry?

Yes, toss everything with oil and bake at 425°F (220°C) until crispy, about 25–30 minutes.

Is this dish gluten-free?

Yes, all ingredients are naturally gluten-free. Just confirm your dipping sauce is too.

Can I use other herbs?

Yes, thyme, rosemary, or chives also pair wonderfully with potatoes and mushrooms.

What dips go well with this?

Garlic aioli, sour cream, tzatziki, or ranch are great options.

Can I make this dish ahead of time?

It’s best served fresh, but you can pre-cook the potatoes and mushrooms, then reheat and crisp them before serving.

Conclusion

Crispy Fried Potatoes and Mushrooms is a simple yet deliciously satisfying dish that combines rustic ingredients with big flavor. Whether served as a hearty side, vegetarian entrée, or game-day snack, it’s a guaranteed hit that’s easy to prepare and endlessly adaptable.

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