Sautéed Potatoes with Mushrooms Olives and Tarragon

Welcome back to the kitchen everyone I Hope you're having a good day now have You been stuck making the same potato Dish over and over again at home and I'm Talking saute potatoes so here saute Potatoes with mushroom bacon and onion Or one of the combination this is Something we all do and it can get a bit Old but there's a light at the end of The tunnel because today we're going to Be learning how you can use two extra Simpo ingredient and transform That Base Into something really different really Tasty and something that is part of the Ordinary let's discover this together Let's go let's begin So today we're not Going to reinvent the wheel we're going To stand comfortable territories Sauteing potatoes with some mushrooms Some bacon and onions to start with okay So the first question out of the way What potatoes should you be using for This I'm using Dutch cream this is what They call they are a type of all around Potatoes now all around potatoes are Marketed as potatoes that can be used For everything I like to call them You know jack of all trades master of None yes they can do a mash they can do Fries they can do roasted potatoes but They're not going to be really excelling At anything my favorite use for Oran Potatoes first is to use the yellow Flesh version they have a bit of that

Nutty flavor and they're great for saute Potatoes for bakes or if you want to Make a potato grattin or for boiling That means if you want to cook them in a Sauce for anything like a Navar of lam a Ragu a stew anything like this H you can Plunge them in a sauce and cook them in A sauce they're going to stay home when They boil they're not falling apart so That's great for the rest classic smoked Bacon mushrooms you can use the chestnut Start the brown mushrooms or the the White ones here and some onions the Measurement I will give you this in the Recipe it's up to you if you want more Mushroom or more bacon uh you can you Know vary the level it's not a problem But this is the base the question is how Are we're going to transform this well Just by adding two simple little things So when you want to change an an Existing dish you want to take it to New Heart you want to make it really a bit Special uh the best thing to do like I'm Doing at the moment use something like The flavor Bible is going to help you to See what kind of flavor match what is The good pairing here I wanted something That matched well with potatoes and Mushroom and this is what I found Olives and tagon that is going to Transform our dish olives is a great Partner for potatoes they really add Some Dimension and new texture some

Acidity with very very slight bitterness And the tagon is a perfect match For mushrooms and this is something We've seen the in the chicken chasser For instance so just adding these two Extra ingredients we're not doting Anything complicated I'm going to steer This through towards the end and really Boost the flavor and transform that Classic old dish into something that you Could expect almost to be found in a Restaurant now today for a SED potatoes We're going to be exclusively using Carbon steel and steel pan such as this One now steel pans works on every heat Source and they're great for searing This what they do they can take take a Bidding they can go in the oven but the Only problem when you buy one is that They need to be seasoned every Manufacturer will tell you yeah they Have pre-seasoned meaning that they Should be naturally non sick from day One but there is a very thin layer and Once you cooked once with it you need to Go for that big song and dance and watch All these video about seasoning your Pants that can take a heck of a long Time and I think this is one of the Thing that stops people from using steel Pan thankfully today I want to show you Something new so yeah seasoning can be a Bit of a pain but can a cookware company Change that I'm starting to think so

With this pan now this is a pan I've Made a short but it's been sent to me by Two engineers in Holland they just Started a c company called bear C it's a Startup and they do knives but they also Do carbon steel uh pans and trays and I Was intrigued by their you know carbon Steel pan because out of the box label As precison this is what I got it's Totally black totally look like it's Been pre-seasoned for years and to be Honest I did not have to season that pan At all but we're going to be using it And see how it works let's begin with The potato so like all steel pan you Need to preheat them so here I'm going To be using a really high heat one or Two tablespoon of oil in here and you Really want to warm up your oil before You put the potatoes in once your oil Kind of flows like water can see that See it's almost like a water water con Consistency typically it's enough we're Going to put the potatoes you can cut Them any way you want huh I'm doing this Kind of simple quarters like that and It's Fine now this technique is called saute AC so we have raw potatoes and we're Going to first work on getting some Color on the outside and reduce the Heat And then continue to cook them the whole Process can take a good 25 minutes Seasoning you can put salt and pepper

I'm using a FL the cell with a n the Provance mixture and I'm going to be Very gentle on the Seasoning because you don't want to Overs sort your preparation so one or Two pinches of this co uh FLIR the cell Here that's going to be enough a bit of A Shake okay and there we go we're going To do some coloring few minutes now I Did say a few minutes but it's more like 10 to 12 minutes after 10 to 12 minutes On high heat shaking the pan you're Going to reach that kind of little Coloring if your steel pan is performing And it's not make sure the seasoning is Right okay when you reach that stage You're going to reduce your heat to Medium put this on the side of the stove And another the burner and leave it to Cook gently because raw potatoes take Time to cook so we're going to need Another at least 15 minutes and during That time you will see the potato going To naturally start to color more and More as you shake them so you don't have To worry about them being too pale for Now they will color and in the meantime We're going to be making the mushrooms And the bacon for the mushrooms we using The other pan I'm starting with and I'm Waiting for that oil to be like water Olive oil about 1 Tablespoon perfect I think how p is

Ready is put the Mushrooms a bit of Seasoning I'm going to use just some Salt Flakes not too many not too many and a Bit of pepper some black Pepper there's not enough oil if it Absorbs you can use some oil Some people Prefer butter but for the the purpose of Just searing like this I'm just going to Leave it like that now talking about Pans by the way keep in mind that you Can do all of this with your classic Non-stick pan uh it will work well but To be honest when I'm looking at this And I'm using it I actually do feel like I'm almost like using a nonstick except That is way heavier but that's the Nature of carbon steel we're done with The mushrooms what do you think how it Goes looks pretty good to me let's do Some onions all right test number two That be CW pan onions let's try to Caramelize some I'm using some olive o o We're going to put a bit of Salt I'm going to be careful with the Heat because I don't want to burn the Onions at all and onions take a long Time at least 10 to 15 minutes to uh to Cook so I'm going to use a rather medium To high heat here and see we can go may Use a spoon to mix them around let's get A Spoon so as you can see nothing at all

Is burning nor sticking which is great And don't forget to shake your potatoes By the way huh shake shake from time to Time my onions I've got some coloring They're not exactly caramelized but I've Turned my heat off and now I'm going to Add this to the potatoes so let me show You something important here so after Another 15 minutes or even a bit more This is what I'm getting my potatoes are Almost cooked they got a nice coloring They're not too Brown I'm going to add The onions now from that point onwards If you add the onions in you want to use Only very very like the lowest possible Heat to finish to cook your potatoes Because if Your onions burn everything's going to Be bitter now if you like you can put a Lid like this partly cover and we're Going to be doing the bacon and then After mix everything together and we're Going to be done so we've done the Mushrooms the onions and now let's try The bacon with this pan 1 tablespoon of Oil should be enough Let's see we can See us some meat s is going to stick I'm Being a bit harsh here because this is a Dutch Style carries a flesh it's just a A smoked bacon but it's not cure so There a lot of moisture and when Something is wet like this it can really Favor sticking so we may have a bit of a Sticky situation on here but let's have

A look perfect so it's been here for a Few minutes I haven't turned anything Let's see Ah there's some little stickiness now How bad is it let's take a little Noise not a big problem I think yeah it's really a normal There's nothing that kind of fall apart There's a little bit of stickiness but To be Honest nothing bad bacon has been seared Looks pretty good to me tell me what you Think in the comment section I'm been Searing three things with that pan and Now let's look at the last element the Tagan and the olives so for this last Ingredient how do you want to use them I'm going to be using this in the final Minutes so the taragan Finly chopped is Going to be replacing parsley so towards The end Boom the sprinkle of taragan in There you want to keep it fresh you Don't want to cook it the same goes for The olives is going to be at the end one Or two tablespoon and we just want to Barely warm the olive up you don't want To cook the olive you don't want to cook The tagon so now I'm going to mix the Bacon the mushroom through the potatoes And finally I'm going to add this so Here are potatoes let's do a quick recap Of what we've done we started on high Heat to color the potatoes medium to Medium low to continue to cook the

Potatoes all right and towards the end Very low heat once we add the onion and Other ingredients so once we here you've Seen this before there's nothing special I'm going to be adding my mushrooms and Here the bacon it's up to you how much You want to add I'm going to put Everything avoid using a spoon as much As we can we're going to be using that Special pan it's a chical sauté pan very Handy because you can toss things around Without using a spoon and breaking stuff And now for the final touches now due to The unsightly nature of the Searing Pan The seal pan have been used at is half Season I decided to finish with Something a bit more noble and Presentable and this is saute pan uh Made of copper so I'm using a medium Heat to warm up the whole thing and all What we're going to do here is to start By adding some oliv so you know one or Two tablespoon typically black olive is The best but I've just a mixed Olive From the shop it's fine and I'm just Going to toss things around like this Very gently because it's not as easy With that kind of pan you know if you Feel like this you know what there's may Be not enough olives you can add some More it's not a problem so Remember we are not trying to cook these So I'm just going to wait until it warms Up add the tarun and then we serve tarun

Last minute it's like parsley you know It's it's really adding some color and That taste of the Taron is an explosion Of flavor you're just going to shake it In b 30 seconds in there and we're done So you see it didn't take much to really Elevate this classic tended potatoes to A new level and I'm going to finish with Just a touch of that FLIR the cell and Now let's dish up and try the potatoes So let's go rustic with that one this is Out of the pan like what I had before And you can see all these ingredients I Add some aaragon leave on here and I Guess you know I'm just going to dig in I'm just going to take a few olives a Piece of bacon in here maybe a piece of There and you know you know what let's Do a whole piece of Taron on here so Have we Go Mhm tar it wakes up the whole thing and The olive you can even add a little bit Of [Music] Um a touch of acidity with some white Balsamic in there a good quality one Would be great it's refreshing I think It's more Mediterranean Style and totally change from the Classic mixture of you know onion bacon And mushrooms great so what do I think About that classic that I've been reving Here I've been kind of improvising a

Little bit and what I've discovered here Is that definitely at the Forefront the Star combination is potatoes mushroom And Tagan and I'm going to adjust the Recipe to have more mushrooms and more Tagan that's the most important the Olives I'm going to diminish the amount I think two tables would Max uh because You just want an olive here and there as An element of surprise if you have too Many It starts to feel like you're just Eating some kind of olive dish the bacon If you're vegetarian just ditch the Bacon all together if you love bacon Same thing I would turnone it down I Think it was too much bacon you want to Keep that star element of you know Potatoes mushrooms and Tagan I think That's going to work the best and do the Other things in the background okay but That's it for the recipe of this week if You make it use the comment section as Always and remember for this guy at Bear Cookware I'm just trying to help them Out at just starting the pan was Actually performing really well there's No Ling so give them some love check the Website I'll put the link in the video Description that's for me I will see you Next week for another video on the French Cooking Academy take care all [Music] Bye-bye

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