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Baked Potatoes with Garlic, Herbs, and Fried Chanterelles

Crispy skins split open to fluffy, steaming potato inside.
Garlic-herb butter melts in, bright with thyme, parsley, and chive.
Golden, crunchy chanterelles crown it for rich, savory bites.

dinner ⏱ 60 min 60.0 g carbs / portion (estimated) vegetarian milk

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Baked Potatoes with Garlic, Herbs, and Fried Chanterelles
v5 · rb0e705f985 20260727Z1751 2 pieces potato olive oil to taste salt to taste pepper to taste 41.4 g chanterelle mushroom 3.7 g thyme 🔥 preheat oven to 200°C 🔪 scrub, dry, and pierce potatoes 🌀 rub potatoes 🔥 ⏱ 50 min bake potatoes at 200°C until tender ⏳ cool slightly, slice lengthwise, and fluff insides make garlic herb butter 🔪 clean and thinly slice chanterelles 🍳 sauté chanterelles in olive oil until golden and crisp 🌀 season chanterelles 🍽 assemble potatoes with garlic herb butter, fried chanterelles, and garnish Baked Potatoes 🎉 14.2 g unsalted butter 1 piece garlic 3.7 g parsley 3 g chive unsalted butter, garlic, parsley, chive salt pepper thyme
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Preparation steps

  1. preheat oven to 200°C
  2. scrub, dry, and pierce potatoes
  3. rub potatoes
  4. bake potatoes at 200°C for 50 min until tender
  5. cool slightly, slice lengthwise, and fluff insides
  6. make garlic herb butter
  7. clean and thinly slice chanterelles
  8. sauté chanterelles in olive oil until golden and crisp
  9. season chanterelles
  10. assemble potatoes with garlic herb butter, fried chanterelles, and garnish

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