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Loading...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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
