A simple, deeply fragrant skillet: crisp golden potato wedges, juicy mushrooms with onion, and fresh dill. Serve it with a quick creamy garlic sauce, and you have a proper warm dinner for two or three with very little effort.
Ingredients
For the skillet
- Potatoes, firm-fleshed — 1.3–1.5 lb | 600–700 g
- Mushrooms (button or wild mushrooms) — 9–10 oz | 250–300 g
- Large onion — 1
- Vegetable oil — 2–3 tbsp for the potatoes, plus a little more for the mushrooms
- Salt and black pepper — to taste
- Sweet paprika — a pinch (optional)
- Fresh dill — a few sprigs
For the sauce
- Mayonnaise — 3.5 oz | 100 g
- Sour cream — 3.5 oz | 100 g
- Garlic — 2–3 cloves
- Dill — a little
Step-by-Step Recipe
- Prepare the vegetables. Wash, peel, and cut the potatoes into even batons or wedges. Slice the onion into half-moons. Clean the mushrooms and cut them into slices.
- Fry the potatoes. Heat 2–3 tbsp of oil in a wide skillet over medium heat. Add the potatoes in a single layer and fry for 12–15 minutes, turning carefully from time to time, until golden and tender inside. Season with salt, paprika, and pepper.
- At the same time, fry the mushrooms with the onion. In a second skillet, heat a little oil. Add the onion and mushrooms and cook for 8–10 minutes over medium heat, until the mushrooms are browned and their liquid has evaporated. Season with salt and pepper.
- Combine. Add the mushrooms and onion to the potatoes, toss gently, and warm together for another 2–3 minutes so the flavors come together. Finish with chopped dill.
- Make the sauce. In a bowl, mix the sour cream and mayonnaise. Add finely grated or crushed garlic and chopped dill, stir until smooth, and salt lightly if needed.
- Serve. Divide the potatoes and mushrooms among plates and serve the sauce on the side or spooned over the top. Fresh cucumbers or a light salad are a perfect match.
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Tips and Variations
- For especially crisp potatoes, do not overcrowd the skillet: fry in a single layer and let the wedges sit for 2–3 minutes before turning.
- If your potatoes are very moist, pat them dry with paper towels before frying.
- For a lighter sauce, replace the mayonnaise with plain yogurt or increase the amount of sour cream.
- Add spices to taste: smoked paprika, dried garlic, or an Italian herb blend.
- The finished dish is delicious warm or at room temperature; the sauce is best served chilled.
Nutritional Value (per serving)
| Calories | ≈ 660 kcal |
|---|---|
| Protein | ≈ 13 g |
| Fat | ≈ 50 g |
| Carbohydrates | ≈ 48 g |
| Fiber | ≈ 7 g |
FAQ
Which potatoes work best?
Choose firm or all-purpose potatoes that hold their shape and do not fall apart; the wedges stay golden and pleasantly firm.
Can I make the sauce without mayonnaise?
Yes. Replace the mayonnaise with thick sour cream or plain yogurt. The flavor will be lighter and the texture a little softer.
How do I store it for the next day?
Store the potatoes and mushrooms separately from the sauce in the refrigerator for up to 2 days. Reheat the potatoes in a skillet with a drop of oil to bring back the crust.