Skillet-Fried Potatoes and Mushrooms with Dill and Sour Cream

Why You’ll Love This Recipe

• Ultra-crispy, lacy potato edges with a tender center—classic skillet comfort.
• Deep, savory mushroom flavor balanced by sweet golden onions and fresh dill.
• Everyday ingredients, one pan, and weeknight-friendly timing.
• Finishes with a cool dollop of sour cream for that quintessential Slavic touch.

Grocery List

• Produce: Potatoes, mushrooms, yellow onion, garlic, fresh dill
• Dairy: Sour cream, unsalted butter (optional)
• Pantry: Neutral oil (sunflower or canola), fine sea salt, black pepper

Full Ingredients

Potatoes & Mushrooms

• 900 g (2 lb) potatoes, Yukon Gold or russet, sliced 3–4 mm (1/8 in)
• 300 g (10 oz) mushrooms (wild like chanterelles/porcini, or cultivated like cremini/button), sliced 6–8 mm (1/4 in)
• 1 large yellow onion (200 g), thinly sliced
• 3 garlic cloves, minced
• 3 tbsp neutral oil (sunflower or canola), divided
• 1 tbsp unsalted butter (optional)
• 1 1/4 tsp fine sea salt, divided
• 1/2 tsp freshly ground black pepper

Finish & Garnish

• 2 tbsp fresh dill, finely chopped, plus extra for serving
• 120 ml (1/2 cup) full-fat sour cream

Step-by-Step Instructions

Step 1: Preheat the pan and gather tools

Set a heavy 30 cm (12 in) cast-iron or carbon steel skillet over medium-high heat for 3 minutes to fully preheat. You want the oil to shimmer on contact (approximately 180–190°C / 355–375°F). Have a wide spatula ready. Preheating ensures you get those signature lacy, crisp edges on the potatoes.

Step 2: Prep and dry the potatoes

Peel the potatoes if you like (not required), then slice into 3–4 mm (1/8 in) half-moons or batons. Soak the slices in cold water for 10 minutes to rinse away surface starch. Drain well, then dry thoroughly with clean towels—really dry. Moisture is the enemy of crispness.

Step 3: Sear the mushrooms

Add the mushrooms to the dry hot skillet. Cook, stirring occasionally, for 3–4 minutes until they release moisture and begin to shrink. Add 1 tbsp oil and continue cooking 2–3 minutes until deeply browned at the edges. Season with a pinch of the salt and black pepper. Transfer to a plate. If your pan is small, sear mushrooms in two batches to avoid crowding.

Step 4: Golden onions

Reduce heat to medium. Add 1 tbsp oil and the sliced onion with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until tender and golden with caramelized edges. If browned bits form, splash in 1–2 tsp water to deglaze. Transfer onions to the plate with the mushrooms.

Step 5: Fry the potatoes to lacy crispness

Add the remaining 1 tbsp oil and the optional 1 tbsp butter to the skillet. Once the fat is hot and shimmering, spread the dried potatoes into a single even layer. Cook over medium-high heat for 5–6 minutes without moving them. When the underside is golden and crisp, flip in large sections using your spatula. Continue cooking 10–12 minutes, flipping just once or twice more, until the potatoes are crisp at the edges and tender inside. Season with about 1 tsp of the salt and the remaining black pepper during the last few minutes.

Step 6: Bloom garlic and combine

Push the potatoes to one side, creating a clear space. If the pan looks dry, add 1 tsp oil. Add the minced garlic and cook 30–45 seconds until fragrant but not brown. Return the mushrooms and onions to the skillet and toss gently with the potatoes for 1–2 minutes to rewarm and mingle flavors. Taste and adjust with the remaining salt as needed.

Step 7: Finish with dill and serve with sour cream

Turn off the heat and fold in the chopped dill. Let the pan sit for 2 minutes so the crusts set. Spoon onto warm plates or serve straight from the skillet. Top each serving with a generous spoonful of sour cream and an extra pinch of dill. Serve immediately while the edges are crackly.

Pro Tips

• Dry matters: After soaking, dry potatoes extremely well—this is key to crisp, lacy edges.
• Do not overcrowd: If your skillet is smaller than 30 cm (12 in), cook the potatoes in two batches.
• Minimal stirring: Let the potatoes sit undisturbed to form a crust before flipping.
• Right fat: Use a high-heat oil (sunflower/canola). Butter adds flavor but can brown; mix butter with oil.
• Wild mushrooms: Brush clean; avoid soaking. Cook dry first to evaporate moisture, then add oil to brown.

Variations

• Bacon and Thyme: Brown 100 g (3.5 oz) diced bacon, remove, and use the rendered fat with 1 tbsp oil to fry potatoes. Add 1 tsp fresh thyme with the garlic.
• Vegan-Friendly: Omit butter and serve with a dollop of plant-based sour cream or thick oat yogurt.
• Fried Egg Finish: Top each portion with a sunny-side-up egg for a hearty breakfast-for-dinner plate.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a hot skillet with 1 tsp oil over medium-high heat, 5–7 minutes, to re-crisp. Or reheat on a sheet pan at 220°C / 425°F for 8–10 minutes, flipping once. Microwaving softens the crust, so avoid if possible. For prep ahead, you can slice potatoes up to 12 hours in advance and keep submerged in cold water in the fridge; drain and dry thoroughly before frying. Freezing is not recommended due to texture changes.

Nutrition (per serving)

Approx. 380 kcal; 7–8 g protein; 22 g fat; 40 g carbohydrates; 5 g fiber; ~730 mg sodium (varies with salt added). Includes optional butter and sour cream. Estimates only.