Chef Karen Recipe: Potato Contorno

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Karen Symington Muendell of Yorktown is Chef/Owner of Serves You Right, Culinary LLC

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


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)


Potato Contorno

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.

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