Potato and mushroom fry-up
Choose yellow-fleshed potatoes for preference Desiree, Nicola, Bintje, Patrone and a frying-pan that does not stick, preferably with a non-stick coating.
Ingredients
1 medium to large potato per person
1/2 onion per person
1 clove garlic per person
3-4 mushrooms per person, sliced (Swiss brown for best results, but buttons will still taste good)
extra virgin olive oil
salt, pepper
chopped parsley
Method
Thinly slice the unpeeled potato. Slice onion and garlic and mix everything together in a bowl in a bit of the olive oil. Season with salt.
Heat a heavy-based frying pan that has a lid and tip in the vegetables(except mushrooms). Turn the heat to low, cover tightly and give the pan a good shake after 10 minutes.
Lift the lid, turn the vegetables and add the sliced mushrooms, plus a little more oil if necessary. Turn to mix and then cover again and cook for another 10 minutes or so. Lift the lid and check the progress - the result will be a panful of gorgeous, sticky slices, crusty here and there. If there seems to be too much liquid, increase the heat, toss and cook, uncovered, for 2-3 minutes.
To serve: sprinkle with pepper and parsley.
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Stephanie Alexander is an Australian cook, restaurateur and food legend.From our partners
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