Fried potatoes with porcini mushrooms

Ingredients

 people

• 300 g Le Touquet rat potatoes
• 200 g porcini mushrooms
• 6 tsp. tablespoons duck fat
• 2Parsley branches
• 1 garlic clove
• Salt
• Pepper
• Calories = Very high

Preparation steps

1. Wash the potatoes and cut them into quarters.
2. Cut the base of the feet of your porcini mushrooms. Wash them and cut them into pieces.
3. Thin the parsley and chop it.
4. Pass your clove of garlic in the garlic press to recover the pulp.
5. In a pan, melt 4 tbsp. duck fat on high heat. In a second pan, melt 2 tbsp. duck fat on high heat
6. Fry your potatoes in quarters in the first pan for about fifteen minutes. Fry the ceps in the second until they have returned their water.
7. Add your porcini mushrooms to your potatoes and parsley, then mix.
8. Add salt and pepper.

Tips and advice for sautéed potatoes with porcini mushrooms

You can replace duck fat with frying oil.