SAUTÉED POTATOES WITH OLIVES & tARRAGON
A hearty and flavorful side dish featuring crispy golden potatoes, smoky bacon, mushrooms, olives, and fragrant fresh tarragon.
If you’re after a side dish that’s simple to make but packed with flavor, this one’s for you. Golden, crispy potatoes meet smoky bacon, earthy mushrooms, and a hit of briny olives, all tied together with fresh tarragon. It’s the kind of dish that feels a little special but comes together easily in one pan. Perfect alongside roasted meats or even on its own. Comforting, hearty, and full of texture.
Serves 4 Prep Time: 10 Min | Cook Time: 25 Min
INGREDIENTS
1kg (2 lb) waxy or all-purpose potatoes
100g (3.5 oz) smoked bacon, cut into lardons
250g (7 oz) mushrooms, quartered
1 small onion, finely diced
2 tbsp Greek or Spanish black olives (or Kalamata olives)
3 tbsp fresh tarragon, finely chopped
Salt and black pepper, to taste
4 tbsp oil (for frying) – 2 tbsp for the potatoes, then the rest divided for searing the mushrooms, bacon, and onions
MISE EN PLACE
Peel and quarter (or dice) the potatoes, then reserve in cold water. Cut the bacon into lardons (thick matchsticks). finely dice the onion, quarter the mushrooms and have the olives and tarragon leaves washed and ready.
METHOD
Heat 2 tablespoons of oil in a large nonstick frying or sauté pan over high heat. When hot, pat the potatoes dry and sear in the pan until lightly golden, about 12–15 minutes. Then, reduce the heat to medium low and continue cooking, shaking the pan occasionally, until the potatoes are almost tender—about 15 more minutes.
While the potatoes cook, heat another pan over medium heat. Sauté the mushrooms until golden, then remove and set aside. In the same pan, cook the bacon until crisp, followed by the onion until softened and lightly caramelized.
Once the potatoes are nearly done, add the bacon, mushrooms, and onions to the pan. Give it all a good stir and cook over low heat, partially covered, for another 10 minutes.
When ready, stir in the olives and toss well, leaving it on the heat just long enough for the olives to warm through. To finish, finely chop the fresh tarragon and add it in, give the pan one last toss, and serve immediately.