Some dishes feel like a little pause in the day. You put a pan on the heat, hear that first sizzle, and within half an hour something warm and fragrant is on the table. These crispy potatoes with tender mushrooms, lemon and herby oil are easy to make, but they do need a few clever cooking steps. That’s how the potatoes become really crispy and the mushrooms stay full of flavour.
Cooking time: about 30 minutes. Prep ahead: you can parboil the potatoes in advance. Keep them cooled in the fridge and fry them later until crispy in the pan.
Why this dish works
The secret is in the contrast. The potatoes turn golden brown and crispy, while the mushrooms stay juicy. By parboiling the potatoes briefly first, they get soft edges. Those edges then turn beautifully crispy in the pan. The lemon makes the dish fresher, and the oil brings everything together.
Pay close attention to the pan. Give the potatoes and mushrooms enough space. If the pan is too full, they’re more likely to steam than fry. It’s better to cook them in two batches if your pan is on the smaller side.
Ingredients for 2 to 3 people
- 500 to 600 g small waxy potatoes, cut into bite-sized pieces
- 250 to 300 g mushrooms, such as chestnut mushrooms, oyster mushrooms, shiitake or a mix
- 3 to 4 tbsp extra virgin olive oil for frying and finishing
- 1 small onion or 2 shallots, thinly sliced
- 2 cloves of garlic, finely chopped
- 1 tsp mustard, mild or coarse
- 1 to 2 tsp lemon juice and, if desired, a little lemon zest
- 1 small handful fresh parsley or dill, finely chopped
- Salt to taste, for example from the selection Nicolas Vahé salt varieties
- Black pepper, preferably coarsely ground, such as black pepper with lots of aroma
- Optional: 1 tbsp butter for a rounder flavour
Method
1. Parboil the potatoes
- Bring a pan of salted water to the boil.
- Boil the potato pieces for 6 to 8 minutes, until the outside is just tender but the centre still feels firm.
- Drain and let the potatoes steam dry for 2 minutes.
- Shake the pan briefly. This gives the potatoes rough edges. They’ll become extra crispy later.
2. Fry the potatoes until crispy
- Heat a large frying pan over medium heat with 2 tbsp olive oil and, if desired, a knob of butter.
- Place the potatoes in a single layer in the pan.
- Leave them alone for 4 to 5 minutes. That way a crust can form.
- Turn the potatoes and cook for another 8 to 10 minutes, until they’re golden brown all over.
- Add some black pepper halfway through.
- Remove the potatoes from the pan and set them aside on a plate.
3. Cook the mushrooms with care
- Add another 1 tbsp olive oil to the same pan.
- Add the mushrooms and cook over high heat.
- Leave them for 2 to 3 minutes first without stirring too much. That way they’ll get more colour.
- Add the onion or shallot and cook for another 3 to 4 minutes, until everything is soft and the edges are nicely browned.
- Stir in the garlic and cook for 30 seconds. No longer is needed, otherwise the garlic may turn bitter.
4. Make the fresh finish
- Turn the heat low.
- Stir the mustard and lemon juice through the mushrooms.
- Taste well. It should be fresh, but not too sour.
- Return the potatoes to the pan and gently toss everything together.
- Add the fresh herbs and finish with a little extra olive oil.
- Season with salt and a little more black pepper.
What to watch out for
- Use waxy potatoes. They hold their shape better and crisp up more beautifully.
- Let the potatoes steam dry. Too much moisture makes them less crispy.
- Cook the mushrooms over high heat. That gives them colour and keeps them from going soggy.
- Add the garlic only at the end. That keeps the flavour mild and fragrant.
- Serve immediately. That’s when the contrast between crispy and soft is at its best.
Smart substitutes
- No fresh mushroom mix at home? Use chestnut mushrooms. They’re firm and full of flavour.
- No lemon? A small splash of mild vinegar can work too, but use only a little and taste as you go.
- No fresh herbs? Then use a small pinch of dried herbs. For example, take a look at the Nicolas Vahé kruiden for a fitting flavour enhancer.
- Want to keep it vegan? Leave out the butter and use only olive oil.
Serving tips
- As a main course: serve with a green salad and a spoonful of yogurt with lemon zest and pepper.
- As a side dish: delicious alongside roasted vegetables, baked fish, or tempeh.
- For serving: pile everything onto a large platter, sprinkle extra herbs over it, and serve immediately. A calm platter from the serveerschalen collection goes beautifully with this.
Variations that pair well
More heat
- Add a pinch of chili flakes to the mushrooms.
- Finish with extra black pepper and a few drops of lemon juice.
More depth
- Stir in a small splash of soy sauce at the end with the mushrooms. Then use less salt.
- Add a little thyme while frying the mushrooms.
- Use an herb oil or mild flavour oil from the collection Nicolas Vahé olie as the finishing touch.
Quicker for weekdays
- Use pre-cooked new potatoes and fry them straight away until crispy in the pan.
- Choose one type of mushroom and chop it roughly. That saves time and still tastes great.
- Cook the potatoes the night before.
Storing and reusing leftovers
Have you got some left over? Store the potatoes and mushrooms, covered, in the fridge for up to 2 days. Reheat them in a frying pan with a little oil. Preferably don't use the microwave, as the potatoes will lose their crispy edges.
Leftovers are also delicious in an omelette, on toasted bread with a little yogurt, or as the base for a quick lunch salad with arugula and extra lemon.
FAQ
Can I make this dish in advance?
You can boil the potatoes in advance. Fry the potatoes and mushrooms just before serving. That way, the texture stays best.
Which mushrooms pair best?
Chestnut mushrooms are easy and firm. Oyster mushrooms give more bite and shiitake adds extra depth. A mix works well too.
Why aren't my potatoes getting crispy?
This is often caused by too much moisture or a pan that is too full. Let the potatoes steam off well and fry them in a single layer. Don't move them too much during the first few minutes.
Can I adapt this dish to my own taste?
Yes. Use more lemon for freshness, add chili flakes for some heat, or choose an herby oil for extra flavour. Taste as you go, so you keep the balance just right.
Where can I find more recipes with Nicolas Vahé?
For more simple ideas for cooking with seasonings, take a look at the Nicolas Vahé recipes.
In conclusion
This is a lovely dish for days when you want to make something simple, but still eat well. The potatoes provide comfort, the mushrooms add depth, and the lemon keeps it light. With good oil, freshly ground pepper, and the right salt, you can make it a complete plate without much effort.
