Chef Karen Recipe: Potato Contorno
Happy March! Here’s a recipe I demonstrated at the Briarcliff farmers’ market recently that was a big hit. It’s quick, easy, and versatile – what’s not to like?
Potato, Mushroom and Olive Contorno
Serves 4
Ingredients:
4-6 Yukon gold potatoes
Salt and pepper
Butter and olive oil
2 c sliced oyster mushrooms
3 sprigs thyme
½ c olives, diced (I like kalamata)
Procedure:
Wash and cut potatoes into bite sized wedges. Place in pot of cold water and bring to a boil. Add some salt and cook until not quite fork tender. Drain. In a skillet, heat some butter and olive oil. Add the mushrooms and thyme, cook 3 minutes, remove mushrooms. Add potatoes to pan and cook until lightly browned. Replace mushrooms, toss with potatoes, add olives, toss again. Season with salt and pepper, remove thyme and serve. ~KSM
Yorktown’s own Karen Symington Muendell is Chef/Owner of Serves You Right, Culinary LLC in Westchester. She caters, teaches and does public cooking demonstrations at area farmers’ markets.
Adam has worked in the local news industry for the past two decades in Westchester County and the broader Hudson Valley. Read more from Adam’s author bio here.