Sautéed Potatoes with Mushrooms Olives and Tarragon
Video Stats
Recipe Overview
Overview
Sautéed Potatoes with Mushrooms, Olives, and Tarragon is a delightful dish that takes a classic comfort food and elevates it with a few simple ingredients. The choice of Dutch cream potatoes provides a creamy texture that holds up well during cooking, making them ideal for sautéing. As they cook, they develop a beautiful golden color, which adds to the dish’s appeal.
The addition of mushrooms brings an earthy depth, while the olives introduce a briny contrast that complements the potatoes perfectly. Tarragon, often overlooked, adds a fresh and slightly anise-like flavor that brightens the dish. This combination transforms what could be a mundane side into a standout dish that could easily be served at a dinner party.
Cooking techniques such as sautéing at high heat initially to achieve a nice color, followed by a gentle simmer, ensure that the potatoes are cooked through without losing their structure. The use of a carbon steel pan not only aids in achieving that perfect sear but also makes the cooking process more enjoyable.
Overall, this recipe is not just about cooking potatoes; it’s about creating a dish that is both comforting and sophisticated. Whether you’re serving it as a side or making it the star of your meal, Sautéed Potatoes with Mushrooms, Olives, and Tarragon is sure to impress.
Recipe Details
Steps & Tips
Gather potatoes, mushrooms, bacon, and onions.
Tip: Olives add dimension and texture to potatoes.
Tip: Tarragon pairs well with mushrooms.
Preheat a carbon steel pan on high heat.
Tip: Preheat steel pans before use for better searing.
Add 1-2 tablespoons of oil to the pan.
Tip: Warm oil until it flows like water before adding potatoes.
Cut potatoes into quarters.
Sauté potatoes until they are colored on the outside.
Tip: Be gentle with seasoning to avoid oversalting.
Reduce heat to medium and cook potatoes for 15 minutes.
In another pan, heat 1 tablespoon of olive oil.
Add mushrooms to the pan and season with salt and pepper.
In the same pan, add onions with olive oil and salt.
Tip: Caramelize onions over medium to high heat for best results.
Add cooked onions to the potatoes.
Tip: Use low heat after adding onions to prevent bitterness.
In the pan, add 1 tablespoon of oil and then the bacon.
Mix in mushrooms, bacon, tarragon, and olives.
Tip: Add tarragon and olives at the end to keep them fresh.
Tip: Use a copper pan for a more presentable finish.
Dish up the sautéed potatoes and garnish with tarragon.
Tip: A good quality balsamic adds refreshing acidity.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Dutch cream potatoes are versatile and great for sautéing, baking, or boiling.
- •Tarragon pairs well with mushrooms, enhancing their earthy flavor.
- •Olives add a unique texture and slight bitterness, balancing the dish.
- •Using a carbon steel pan can enhance the searing process for potatoes.
