Savoring Comfort Crispy Potatoes with Mushrooms

When I first met my Russian in-laws, I worried about making a good impression despite my dietary quirks—I didn't eat meat, and smoked fish was definitely not on my menu. Beets? Well, let's just say we had our differences. However, my love for pickles was an immediate hit. Over time, I honed my skills in Russian cuisine, mastering dishes like eggplant caviar, Honey Cake, and Russian Napoleon. Amidst the limited vegetarian options, I stumbled upon my ultimate Russian comfort food: fried potatoes with mushrooms, or as it's known, "kartoshka s’gribami."

Since that fateful introduction, I've ordered this dish at every Russian restaurant I've visited. The beauty of fried potatoes and mushrooms lies in its versatility. Every rendition I've encountered has been unique, each reflecting the diverse culinary traditions of Russia and its neighboring republics. Whether the potatoes are thinly sliced, diced, or cut into batons resembling french fries, the one constant is their crisp, golden exterior.

At home, I've found a simpler approach to recreate this comforting dish. While frying potatoes is certainly an option (and I'll gladly provide directions if desired), I prefer the ease of roasting them in the oven, creating crispy cottage fries while I focus on preparing the mushrooms on the stove. This dish embodies warmth and coziness, offering a pocket-friendly meal that's perfect for dreary weather.

So, tonight, embrace the comfort of crispy potatoes with mushrooms. Whether served as part of a zakuski spread or enjoyed in a generous bowl for dinner, let its simple yet satisfying flavors transport you to a place of culinary bliss.

Russian-Style Crispy Potatoes and Mushrooms

Servings 2 to 4
Time 1 hour
Source Adapted from Smitten Kitchen

Note: Fingerling potatoes and cremini mushrooms are used here, but Yukon gold potatoes and any variety of mushrooms will work just as well.

Ingredients

For the Potatoes

• 1 1/2 pounds (680 grams) Yukon gold potatoes, peeled if desired, cut into 1/4-inch slices
• Olive oil
• Kosher salt
• Freshly ground black pepper

For the Mushrooms

• 3 tablespoons (45 grams) unsalted butter, divided
• 1 small onion, diced (about 1 heaped cup)
• Kosher salt
• Freshly ground black pepper
• 2 to 3 garlic cloves, minced
• 1 pound (455 grams) cremini or other mushrooms, thinly sliced

To Serve

• Sour cream
• A handful of fresh dill

Instructions

Roasting the Potatoes

1. Preheat the oven to 400 degrees Fahrenheit.
2. Line a large baking sheet with parchment paper for easy cleanup.
3. In a bowl, toss the potato slices with olive oil, salt, and pepper until evenly coated.
4. Spread the potatoes out on the prepared baking sheet in a single layer.
5. Roast for 30 minutes on the first side, then flip and roast for an additional 10 minutes until golden all over.

Preparing the Mushrooms and Onions

1. Heat a large skillet over medium-high heat.
2. Add 1 tablespoon of butter and 1 tablespoon of olive oil to the hot skillet.
3. Once the butter is melted, add diced onions and season with salt and pepper. Cook until the onions are soft and deeply golden, about 7 to 10 minutes.
4. Remove the caramelized onions from the skillet and set aside in a bowl.
5. In the same skillet, add another tablespoon of butter. Once melted, add the sliced mushrooms in a single layer.
6. Allow the mushrooms to brown undisturbed for 2 to 3 minutes. Then, stir and spread them out again to brown further.
7. Add minced garlic to the skillet and season with salt and pepper. Continue cooking until the mushrooms are tender and any liquid has evaporated.
8. Stir in the reserved caramelized onions and the remaining tablespoon of butter until combined and warmed through.

Assembling the Dish

1. Arrange the roasted potatoes on a serving platter.
2. Heap the cooked mushrooms and onions on top of the potatoes.
3. Sprinkle with fresh dill and serve with a dollop of sour cream on the side.

Additional Notes

Frying the Potatoes

• Place the potato slices in a skillet with enough high-heat oil (such as peanut or vegetable oil) to barely cover them.
• Bring the oil to a boil over high heat and cook the potatoes without stirring for 20 to 25 minutes until crisp and golden.
• Stir occasionally in the last 5 to 8 minutes if needed for even cooking.
• Drain the fried potatoes on paper towels, season immediately with salt and pepper, and serve with the prepared mushrooms.