Ukrainian Potatoes with Mushrooms

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This rustic Ukrainian skillet pairs crisp-fried potato cubes with deeply browned mushrooms and onions, finished with a generous shower of fresh dill. It is the kind of humble, satisfying home cooking that lets a few good ingredients shine — perfect alongside pickled vegetables or a smear of sour cream.

Nutrition Facts

Per serving (estimated)

• 305 kcalCalories
• 13 gFat
• 3.5 gSaturated Fat
• 41 gCarbs
• 5 gFiber
• 4 gSugar
• 6 gProtein
• 610 mgSodium
• 960 mgPotassium
• 55 mgCalcium
• 2 mgIron
• 25 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the skillet

• 1.5 lbs Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
• 8 oz cremini mushrooms, sliced 1/4-inch thick
• 1 large yellow onion, diced
• 3 cloves garlic, finely minced
• 3 tbsp sunflower oil
• 1 tbsp unsalted butter
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/3 cup fresh dill, chopped
• 1/3 cup sour cream, for serving

Directions

1. Place the cubed potatoes in a bowl of cold water for 5 minutes to release excess starch, then drain thoroughly and pat very dry with a clean towel — dry cubes are the key to a golden crust.
2. Heat the sunflower oil in a 12-inch cast-iron or heavy skillet over medium-high heat until shimmering. Add the potatoes in a single layer, season with 1/2 tsp salt, and let them cook undisturbed for 5 to 6 minutes until deeply golden on the bottom.
3. Toss the potatoes and continue to cook, turning occasionally, for another 5 to 6 minutes until they are tender when pierced with a knife and browned on multiple sides.
4. Push the potatoes to one side of the skillet and add the butter, mushrooms, and onion to the open space. Cook for 5 to 6 minutes, stirring occasionally, until the mushrooms have released their liquid and it has evaporated, leaving them nicely browned.
5. Add the garlic, the remaining 1/2 tsp salt, and the black pepper to the pan. Stir everything together and cook for 2 more minutes so the garlic turns fragrant and coats the potatoes and mushrooms evenly.
6. Taste and adjust seasoning, then sprinkle the chopped dill over the top. Serve hot straight from the skillet with a dollop of sour cream on each portion.

Cook’s Notes

• Use waxy Yukon Gold or baby Yukon potatoes — they crisp beautifully while staying creamy inside; russets tend to crumble.
• If you can find them, wild mushrooms like porcini, chanterelles, or honey mushrooms add a wonderfully earthy depth that creminis cannot match.
• Resist the urge to crowd the pan; work in two batches if needed so the potatoes actually fry rather than steam.
• A splash of warm chicken stock tossed in at the very end loosens the browned bits on the pan and adds savory depth without making the dish soupy.
• Leftovers reheat well in a dry skillet over medium heat with a fresh pat of butter for a quick next-day lunch.

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