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Potato and mushroom medley is a two-step side dish with big flavor. Baby potatoes deep-fry to golden in coconut oil, then join quickly sautéed champignons and bursting cherry tomatoes. Fifteen minutes, one pot and one skillet, and dinner has a proper side.
Pro Tips
- Salt the quartered potatoes before they go anywhere near the oil — seasoned raw potatoes crisp up better than salted-at-the-end ones.
- Let the coconut oil get properly hot before frying; the potatoes should sizzle immediately and be done in 7-10 minutes.
- Transfer some of the used frying oil into the skillet — the mushrooms and tomatoes cook in the same fat and pick up the potato flavor.
- Add the fried potatoes back only when the tomatoes just start wilting, and stir frequently to keep the crust intact.
- Marble or baby potatoes are the right pick — their waxy texture holds shape through the frying and stirring.
Frequently Asked Questions
Why deep fry the potatoes instead of roasting?
The hot coconut oil gives them a crisp golden crust that the skillet mixture then clings to. Roasting works, but the texture lands softer all the way through.
Can I use regular potatoes?
Yes — waxy varieties hold up best. Cut them into even quarters so everything finishes in the same 7-10 minutes.
Why add the potatoes back last?
They're already cooked and crisp. Stirring them in at the end, when the tomatoes just wilt, keeps the crust from steaming soft.
What does this go with?
It's a natural side for grilled or pan-seared meat and fish, or it can top a bed of greens for a lighter plate.
Recipe Card
Ingredients
Method
- 1.
- Heat ½ cup coconut oil in a deep pot.
- 2.
- While waiting for the oil to heat up, add salt unto the quartered potatoes.
- Mix well.
- 3.
- When oil in pot is ready for deep frying, place the potatoes carefully into it.
- 4. Potatoes should be done in seven-ten minutes.
- Set aside.
- 5.
- In a skillet over medium heat, transfer some of the oil used for deep frying.
- 6.
- Place all the mushrooms and cherry tomatoes in the skillet.
- 7.
- When tomatoes start wilting, mix in the fried potatoes and stir frequently.
- 8.
- Serve warm.
- Add salt and pepper to taste.
