Potatoes with Chanterelles and Bacon

Slice the onion into thin strips, cut the bacon into 1 cm squares, mince the garlic finely, and chop the herbs.

Boil the potatoes until halfway cooked, then drain and pat dry.

Clean the mushrooms, rinse them, and dry thoroughly.

Fry the bacon in oil until the fat renders and it becomes crispy.

Add the onion and cook gently until translucent.

Stir in the garlic.

Add the mushrooms and sauté until any liquid evaporates and they develop a light golden color.

Add the potatoes and fry, stirring occasionally, for 2–3 minutes.

Add the herbs, stir occasionally, and cook for 1 minute until the potatoes develop an even golden crust.

Season with salt and pepper.