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​Roasted Small Potatoes with Chanterelles

These stuffed roasted small potatoes make a tasty canapé, but would also work well as a main course served in larger baked potatoes for an indulgent supper. Chanterelles aren’t the easiest mushrooms to find, so feel free to substitute with other flavoursome mushrooms such as oyster, shitake, or even chestnut mushrooms.

Roasted Small Potatoes with Chanterelles

Makes 12 | Dietary: Gluten-free, Vegan option

Prep Time: 15 minutes | Cook Time: 40 minutes


  • 12 small potatoes, washed
  • 2 tbsp olive oil
  • Coarse sea salt
  • Sprig of fresh rosemary, chopped
  • 100g Chanterelle Mushrooms
  • 1 tbsp olive oil
  • 1 banana shallot, chopped
  • 1 large garlic clove, finely chopped
  • 100ml Oatly Creme fraiche
  • 1 tbsp chopped chives plus extra for garnishing
  • Salt and pepper
  • Optional extra: black truffle shavings


  1. Preheat oven to 200°C.
  2. Put the clean potatoes into a roasting tray with the olive oil, and rub them well to coat. Sprinkle with the coarse sea salt and rosemary. Roast for 30-40 minutes until cooked through.
  3. Gently clean the mushrooms with a brush and remove any dirt. Trim the stalks leaving as much intact as possible. Tear into 2 or 3 pieces, keeping the mushroom shape.
  4. Heat the olive oil in a frying pan, fry the shallot until golden, then add the garlic and quickly stir-fry.
  5. Stir in the mushrooms, season lightly, and cook over a high heat for 3 minutes. As they are cooking the mushrooms release their liquid content and then will turn golden and crispy. When the liquid has come out stir in the crème fraîche or soya cream.
  6. Stir in the chives and season to taste.
  7. To assemble, cut a nick in the top of each potato while it’s still hot. Squeeze gently to open and gently prise apart slightly. Scoop a teaspoon of the potato out to make room for the filling.
  8. Spoon a generous teaspoon of the mushroom mixture into the cavity, and sprinkle with a little extra chives.
  9. Fill all the potatoes then finish with a shaving of black truffle if using. Serve while hot.

Delicious food photography by Rob Wicks of Eat Pictures.

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