Garlicky Fried Potatoes with Mushrooms
Every British chef (or British food fan who loves to cook) knows how to roast beef, pork or chicken or cook sausages, fish or another protein, but what about the side dish? What tasty side dish is the best to prepare and serve with perfectly cooked, juicy meat, poultry or fish? Actually there are plenty of British side dish options, and although some unfortunate British generations of bygone years might shudder, recalling soggy boiled sprouts, cabbage or carrots without much fondness, these days British side dishes and vegetables are more about crispiness over sogginess, flavour over blandness, and new, fresh ideas.
Gone are the days when soggy, over-boiled vegetables, a piece of meat and a miserly spoonful of gravy could be called a ‘dinner’ (and this is one reason the Brits do not miss the days of rationing!) These days, all kinds of meats are available, along with vegetables from all over the globe. Sometimes though, it is better to stick to simple recipes – take this basic potato, mushroom and garlic side dish, for instance.
All you need are sliced potatoes and mushrooms, garlic, and some oil and salt. Parsley goes well too. Gather these ingredients and you can make a simple yet supremely satisfying side dish which is sure to complement any protein, be it meat, poultry, fish, seafood or even a vegetarian alternative. The potatoes are pan-fried in oil until crispy, and then the mushrooms, parsley and garlic are added. Cook until the potatoes are tender and crispy, then add a little salt and serve. Omit the garlic if you do not like it, or the parsley if you do not have any. Use baby bella mushrooms, chestnut mushrooms or another kind.
- 2 peeled, sliced medium potatoes (King Edward, Russet, Fingerling etc)
- 3 oz (85g) sliced mushrooms
- 1 minced garlic clove
- 3 tablespoons olive oil
- Salt, to taste
- 1 teaspoon fresh chopped parsley, for garnish
- Put the oil in a pan and heat it over a high heat.
- Turn it down a little then add the potatoes.
- Pan-fry until they are starting to brown.
- Wipe the mushrooms clean on kitchen roll (paper towels) then slice them.
- Add the minced garlic and mushrooms to the pan.
- Cook, stirring often, for 10 minutes or until the potatoes are crisp on the outside and tender on the inside.
- Take the pan off the heat and grind in some salt.
- Stir then serve hot, with parsley sprinkled over the top.
Side dishes do not get much easier than this. As soon as you have peeled and sliced the potatoes, you can start making this, and 15 minutes later it will be ready. The crispy potatoes contrast well with the soft mushrooms, while the garlic, olive oil and parsley add subtle yet exquisite flavours to the dish. Why have boiled potatoes and pan-fried mushrooms when you can make this perfectly balanced dish? Beef, pork, chicken, fish, seafood – anything goes with this flavour-packed side dish. You can even serve it with sausages and bacon for breakfast! This recipe makes enough for 2 servings but it could not be simpler to double or triple.
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