Ingredients: 500g potatoes, thinly sliced. 200g chanterelle mushrooms, cleaned and sliced. 10-12 fresh sage leaves. 3 tablespoons olive oil. Salt and pepper to taste.
Instructions: Start by heating the oven up to 400F 200C. Add the thinly sliced potatoes to a large bowl. Add 2 tablespoons of olive oil, salt, and pepper. Toss the potatoes so that they are evenly covered. Place the potatoes on a baking sheet that has been lined with parchment paper so that they are all in one layer. After the oven is hot, bake the potatoes for 25 to 30 minutes, or until they are golden brown and crispy. In the meantime, put the skillet over medium-low heat and heat the rest of the olive oil. After you add the sliced chanterelle mushrooms, cook for 5 to 7 minutes, or until the mushrooms are soft and slightly caramelized. After you add the fresh sage leaves to the pan, cook for another minute or two, until the leaves are crispy. Place the potatoes on a serving platter once they are done. Then, add the sauted chanterelle mushrooms and crispy sage leaves on top of them. As a tasty side dish or light meal, serve hot.