Ingredients

The following ingredients have 4 Servings
  • 8 waxy potatoes (about 18 oz.)
  • salt
  • 2 shallots
  • 1 carrot
  • 1 lb Chanterelle
  • 0.5 bunch flat-leaf parsley
  • 0.5 bunch Chives
  • 2 Tbsps vegetable oil
  • peppers
  • 1 pinch ground paprika (sweet)

Instruction

  • Scrub potatoes and boil in salted water until knife-tender, about 25 minutes. Peel while still hot and let cool.
  • Peel the shallots, cut in half lengthwise and cut into thin slices.
  • Peel the carrot. Cut in half lengthwise and cut into thin slices.
  • Carefully clean chanterelles with a brush. (Rinse briefly and pat dry only if necessary.) Cut large mushrooms in half lengthwise.
  • Rinse the parsley and chives and shake dry. Pluck parsley leaves and finely chop. Cut chives into thin slices.
  • Cut the potatoes into thick slices.
  • Coat the bottom of a large non-stick pan with as slick of oil. Fry potatoes and carrot over low heat until the potato slices are golden brown and crispy. Season with salt and pepper.
  • At the same time, heat the remaining oil in a second large non-stick pan. Cook chanterelles and shallots over medium heat for 5-6 minutes.
  • Mix chanterelles, parsley and chives into potato mixture and heat through. Season with paprika, salt and pepper and serve.