Chef Nisha and Priya's Baked Potatoes with Garlic, Herbs, and Fried Chanterelles | MyPhonePaintings

Chef Nisha and Priya's Baked Potatoes with Garlic, Herbs, and Fried Chanterelles

Chef Nisha and Chef Priya are back in the kitchen, preparing a mouthwatering dish: **Baked Potatoes with Garlic, Herbs, and Fried Chanterelles**. These tender, crispy potatoes are paired with aromatic garlic, fresh herbs, and a savory mix of fried chanterelles. Let's dive in!

Chef Nisha & Chef Priya Talk About the Perfect Baked Potatoes Dish

Chef Nisha: "Today we're making **Baked Potatoes with Garlic, Herbs, and Fried Chanterelles**—a dish that's simple yet packed with flavor. What’s your favorite part about this recipe, Priya?"

Chef Priya: "I love how the garlic and herbs infuse the potatoes with a fragrant, savory taste. And the chanterelles add such a unique and rich flavor!"

Chef Nisha: "Exactly! This dish is all about balance—crispy, tender potatoes with that earthy, meaty taste of the mushrooms. It's a perfect side dish or even a vegetarian main!"

Baked Potatoes with Garlic, Herbs, and Fried Chanterelles Recipe

Ingredients:

4 large russet potatoes, washed and scrubbed
3 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
Salt and pepper to taste
200g chanterelle mushrooms, cleaned and sliced
1 tablespoon butter
1 tablespoon fresh parsley, chopped (for garnish)

Step-by-Step Instructions:

Prepare the Potatoes: "Preheat your oven to 400°F (200°C). Rub the potatoes with olive oil, sprinkle with salt and pepper, and pierce them a few times with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until the potatoes are soft and crispy on the outside." - Chef Nisha

Chef Priya: "Make sure to flip the potatoes halfway through for an even crisp on all sides!"

Fry the Chanterelles: "While the potatoes are baking, heat a tablespoon of butter in a skillet over medium heat. Add the chanterelles and cook for 5-7 minutes until golden and tender." - Chef Nisha

Chef Priya: "Chanterelles have a delicate flavor, so be gentle when cooking them. We want them crispy, but not overcooked!"

Prepare the Garlic and Herbs: "In the last few minutes of baking the potatoes, heat the remaining olive oil in a small pan. Add the minced garlic and sauté for 1-2 minutes, just until fragrant." - Chef Nisha

Chef Priya: "Garlic makes everything better! When it’s ready, stir in the rosemary and thyme, and let the oils infuse for another minute."

Assemble the Dish: "Once the potatoes are baked, slice them open and fluff the insides with a fork. Drizzle the garlic and herb oil over the potatoes and top with the sautéed chanterelles." - Chef Nisha

Chef Priya: "I love how the mushrooms sit so beautifully on the potatoes. Add a sprinkle of fresh parsley on top for a burst of color!"

Serve: "Serve the baked potatoes immediately, garnished with extra herbs if desired. This dish is great on its own or as a side for a hearty meal!" - Chef Nisha

Chef Priya: "It’s such a comforting dish, yet light and flavorful!"

Pro Tips for Perfect Baked Potatoes:

Chef Priya: "For extra crispy skin, rub the potatoes with some sea salt before baking!"
Chef Nisha: "If you don’t have chanterelles, any mushroom variety will work—just adjust the cooking time as needed!"
Chef Priya: "For a creamier version, top the baked potatoes with a dollop of sour cream or Greek yogurt."

Serving Suggestions:

Pair with a fresh green salad and a light vinaigrette to balance out the richness of the potatoes and mushrooms.
Serve as a side dish with roasted meats or grilled vegetables for a complete meal.

Did You Try This Baked Potatoes Recipe?

We’d love to hear how your **Baked Potatoes with Garlic, Herbs, and Fried Chanterelles** turned out! Drop a comment below and share your experience with us. Don’t forget to share this recipe with your friends and family, and be sure to subscribe to our newsletter for more incredible recipes!

Happy Cooking from Nisha and Priya at MyPhonePaintings!