Roasted Potatoes with Chanterelles

Peel the potatoes, or leave the skins on if they are young potatoes.

Make deep cuts, as shown in the video.

Boil in salted water until half-cooked; the potatoes should not be fully soft.

Transfer the potatoes to a baking dish and bake until done to form a light crust on top. I baked them at 190°C (375°F) for about 15 minutes. Adjust according to your oven.

Now let's prep the chanterelles: wash them thoroughly and start frying (I did NOT pre-boil them). Add a generous pat of butter to a preheated skillet, you can also add finely chopped garlic, and sauté the chanterelles over high heat, stirring constantly, for about 10 minutes. Then you can lower the heat, add a little water—literally 50 ml—and simmer for another 5 minutes.

For the sauce, mix all the ingredients together: sour cream, dill, and lemon juice.