Yellow-fleshed potatoes (such as Dutch cream), quartered~1½ lbest.
Mushrooms (cremini or white mushrooms)~8-10 ozest.
Smoked bacon~4-5 slicesest.
Onions~2est.
Black olives1-2 tbsp
Fresh tarragon, finely chopped~2 tbspest.
Olive oil~4-5 tbspest.
Sea salt and black pepper~to tasteest.
Steps
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1
Preheat a carbon steel or steel skillet over medium-high heat. Add 1–2 tablespoons of olive oil and heat until it flows like water.
2
Cut potatoes into quarters and add to the hot oil. Season lightly with fleur de sel or sea salt, then shake the pan occasionally.
3
Maintain medium-high heat for 10–12 minutes, shaking the pan frequently to color the potato exteriors. Once light browning appears, reduce heat to medium-low.
4
Continue cooking on medium-low heat for at least 15 minutes, shaking occasionally so potatoes brown gradually. Meanwhile, prepare mushrooms in a separate pan: heat 1 tablespoon olive oil, add mushrooms, season with salt and pepper, and sear without stirring until golden.
5
In another pan, sauté onions in olive oil over medium to medium-high heat for 10–15 minutes, stirring occasionally, until lightly caramelized but not burnt.
6
After about 15 minutes more, when potatoes are nearly cooked and well-browned, add the sautéed onions. Reduce to very low heat to prevent the onions from burning; partially cover if desired.
7
In a separate pan, sear the bacon in 1 tablespoon olive oil over medium heat for a few minutes until edges brown slightly.
8
Mix the cooked mushrooms, bacon, and onions into the potatoes. Transfer to a presentable sauté pan and warm over medium heat, tossing gently.
9
Add 1–2 tablespoons of black olives and toss gently for about 30 seconds until warmed through.
10
Finish by sprinkling finely chopped fresh tarragon and a pinch of fleur de sel over the top. Do not cook the tarragon—it should remain fresh.
PrimedTableBETA
