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Prepare the Potatoes:
Wash and peel the potatoes. Cut them into thick slices or wedges.
Cook the Potatoes:
Heat vegetable oil in a large pan over medium heat. Fry the potato slices until golden and crispy on the outside and soft inside. Remove and set aside on paper towels to drain excess oil.
Sauté the Vegetables:
In the same pan, melt butter. Add minced garlic and chopped onion, sauté until soft and fragrant.
Cook the Mushrooms:
Add sliced mushrooms to the pan, cook until they release their moisture and turn golden brown.
Combine & Finish:
Return the potatoes to the pan. Add milk and salt to taste. Stir gently to combine and warm everything through for a few minutes.
Serve:
Serve warm as a comforting side dish or a simple main course.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: Approx. 280 kcal per serving
Variations
Add fresh herbs like parsley or thyme for extra flavor.
Use cream instead of milk for a richer texture.
Include some grated cheese on top before serving for a cheesy twist.
FAQ
Can I use other types of mushrooms?
Yes! Button, cremini, or portobello mushrooms all work well.
Can I bake the potatoes instead of frying?
Absolutely! Bake at 400°F (200°C) for about 30 minutes until crispy, then proceed with the sautéed veggies.
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