These pan-fried potatoes with onions and mushrooms are a nostalgic comfort food from my childhood. (This recipe is part of my From the Motherland series, where I pay homage to my Ukrainian heritage.)
If I had to compare the frequency with which Eastern Europeans (namely Russians and Ukrainians) eat fried potatoes to an equally popular American food, I’d say breakfast cereal and skinless boneless chicken breasts and Wonder Bread – all combined.
Pan-fried potatoes (“zharenaya kartoshka” in Russian) are the very foundation of our cuisine and the simplest of recipes. It’s literally just potatoes – peeled and sliced, fried in a generous amount of oil, served with a heap of mushrooms on top. Hence why it’s not so much a recipe as it is a technique.
What makes these fried potatoes special is the diversity of textures: crispy, craggy edges plus tender interiors. Additionally, they’re meant to feel just a tad too greasy. They’re not unlike diner breakfast potatoes/home fries, but you know… better.
Most importantly, these are not uniformly browned. Because they are pan-fried – not deep-fried – not all the potato pieces consistently make contact with the hot oil. Therefore, you end up with some seared dark brown bits and some lighter, golden bits. Attempting to achieve uniformity would completely miss the point.
About This Dish
I spent the first nine years of my life in Odessa, Ukraine, and these potatoes were a staple of our diet. My mom would make them weekly – either for dinner alongside kotlety, or for breakfast with eggs or smoked fish. These days, our family is a lot more health-conscious, so these deliciously greasy potatoes don’t make an appearance as often, but they aren’t any less loved.
What’s In a Name
When I first published this recipe in 2021, I called these “Russian Fried Potatoes”. Up until the 2022 invasion of Ukraine, my post-Soviet immigrant friends and I, who now live in America, would commonly refer to ourselves as Russian, and to our food and traditions as Russian, too (even though we are technically from different places, including Ukraine, Russia, Belarus, Georgia, etc.).
Until recently, it was just easier for these diasporic communities to use “Russian” as a catchall term, likely because we all grew up speaking Russian with our families.
These days, we are much more careful to differentiate our origins, seeing as Ukrainian culture is under threat. But when it comes to this particular dish – along with a plethora of other Eastern European recipes – it is a staple for both Russians and Ukrainians.
The Recipe at a Glance
Since this recipe is a staple of “poverty cuisine”, the ingredients are very basic: potatoes, onions, garlic, mushrooms, and dill.
The raw garlic is stirred in at the very end – i.e. it’s just barely cooked by the residual heat of the mushrooms. Don’t be alarmed (just don’t plan on kissing anyone for a couple of hours).
How to Make Ukrainian Fried Potatoes (Step-by-Step Photos)
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Cut the Potatoes
Peel the potatoes and halve them lengthwise. Then cut them into ~1/4-inch-thick half-moons.
Step 2: Rinse the Potatoes
Place the potatoes in a colander and rinse them well under running water to wash off the starch on the surface. This helps prevent the potatoes from sticking to the frying pan and to each other.
Then transfer to a clean kitchen towel and pat completely dry.
Step 3: Start Cooking the Potatoes
Heat a generous amount of oil in a large non-stick skillet over medium heat. Add the potatoes and cook undisturbed until the bottoms start to turn golden, about 10 minutes. Then add the onions and season with salt, and give everything a good stir.
Step 4: Finish the Potatoes
Continue cooking for about 20 minutes, until the potatoes are cooked through and nicely browned in some places, stirring about every 5 minutes.
Step 5: Cook the Mushrooms
Meanwhile, cook the mushrooms in a separate pan. Stir the garlic in at the very end.
Step 6: Serve the Potatoes
Top the potatoes with the mushrooms and plenty of dill. Serve immediately.
Don’t Skip These Cooking Tips
Like I said, this dish is less of a “recipe” and more of a “technique”. Be sure to do the following for the best results…
Not too thin, not too thick
If the potatoes are too thin, they might break apart as they fry – not the biggest crime, but I personally appreciate a full potato slice. Conversely, if they’re too thick, they risk getting too brown on the outside before cooking through on the inside. Thus, it’s important to cut the potatoes into about 1/4-inch-thick slices.
Don’t stir too much
Prolonged contact with the skillet encourages browning , so don’t stir more often than every 5 minutes.
Don’t wash the mushrooms
Unless your shiitakes are literally covered in soil, do not wash them under the tap – they are like sponges and will absorb water, and will thus take on a gummy texture. Wipe them with a damp paper towel instead.
Serving Suggestions
A plate of pan-fried potatoes with onions and mushrooms is a perfect comfort food on its own. Sometimes a squirt of ketchup is nice. If you wanna turn these into a full vegetarian feast, pair the potatoes with these lentil “kotlety”, tofu schnitzel, and/or Ukrainian leek salad. A glass of kompot on the side is a must.
More Eastern European Recipes to Try
- Ukrainian Braised Cabbage
- Buckwheat Kasha with Mushrooms
- Polish Pickle Soup
- Vegetarian Cabbage Rolls
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
Ukrainian Fried Potatoes (Zharenaya Kartoshka)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Brunch, Side Dish
- Method: Pan-Fry
- Cuisine: Eastern European, Russian, Ukrainian
- Diet: Vegan
Description
These pan-fried potatoes with onions and mushrooms are a nostalgic comfort food from my childhood.
Ingredients
- 2 pounds russet potatoes (about 4 medium)
- Neutral oil, for frying (like avocado oil or refined coconut oil)
- 1 small or 1/2 medium yellow onion, finely diced
- 1/2 teaspoon fine sea salt, divided
- 8 ounces shiitake mushrooms, stemmed and sliced* (see note below)
- Freshly ground black pepper, to taste
- 2 medium garlic cloves, grated or passed through a garlic press
- 2 tablespoon minced fresh dill
Instructions
- Wash and peel the potatoes. Halve lengthwise and cut into about 1/4-inch-thick half-moons.
- Place potatoes in a colander and rinse well under running water. Transfer to a clean kitchen towel (or several layers of paper towels) and dry very thoroughly.
- Pour 1/3 cup oil into a 12-inch non-stick skillet and place over medium/medium-high heat. After a few minutes, test the oil’s temperature by dipping an edge of a potato piece into the oil. You should see small bubbling sizzling around the potato immediately; if you don’t, continue heating the oil for another minute.
- Gently place the potatoes into the skillet – be careful not to splash the hot oil. Cook undisturbed until the potatoes on the bottom are starting to turn golden, 8 to 10 minutes. Add the onions and 1/4 teaspoon salt, and carefully stir.
- Continue cooking for 20 to 25 minutes, until some of the potatoes are dark brown and crispy while others remain golden, and all the potatoes are completely cooked through, stirring every 5 minutes. If the potatoes are browning too quickly, lower the heat.
- Meanwhile, in a separate medium skillet over medium heat, heat enough oil to lightly coat the bottom. Add the mushrooms, 1/4 teaspoon salt, and a few turns of pepper, and cook until they’re browned, stirring occasionally, about 8 minutes. Turn the heat off and stir in the garlic.
- Transfer the potatoes to a serving platter, top with the mushrooms, and garnish with dill. Serve immediately.
Notes
Oyster mushrooms may be used instead.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 310
Anonymous says
Ursula Rozum says
i love this simple recipe. it reminds me of the very typical polish potato pancakes with mushroom sauce, except for way easier. Like if I was a mom, i will make this for my babies.
how would you suggest incorporating pickled mushrooms? would you also heat them on the skillet?
Alexandra says
Ah, I love those pancakes! There are just endless ways to combine potatoes and mushrooms, aren’t there? 😉
I haven’t tried this with pickled mushrooms but I would first rinse them, roughly chop, and add to the potatoes in the last couple of minutes of cooking.