Vegetarian Purple Potatoes with Onions and Mushrooms

Vegetarian Purple Potatoes with Onions and Mushrooms

wmihalo 1

"This is a simple side dish for purple potatoes, onions and mushrooms. You can prepare this recipe in a large skillet. I prefer thoroughly scrubbing the potatoes and not peeling them."


45 m servings 189 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

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  1. Cut each potato into wedges by quartering the potatoes, then cutting each quarter in half. Heat 1 tablespoon of olive oil over medium heat in a large skillet, and cook and stir the onion and mushrooms until the mushrooms start to release their liquid and the onion becomes translucent, about 5 minutes. Transfer the onion and mushrooms into a bowl, and set aside.
  2. Heat 2 more tablespoons of olive oil over high heat in the same skillet, and place the potato wedges into the hot oil. Sprinkle with salt and pepper, and allow to cook, stirring occasionally, until the wedges are browned on both sides, about 10 minutes. Reduce heat to medium, sprinkle the potato wedges with red pepper flakes, and allow to cook until the potatoes are tender, about 10 more minutes. Stir in the onion and mushroom mixture, toss the vegetables together, and mix in the capers and fresh tarragon.
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  1. 7 Ratings


I just love prurple potatoes. I followed this recipe for the most part except I didn't have mushrooms and I added a little chopped garlic when I sauteed the onions. The fresh terragon added a n...

Sooo tasty. For a lighter version, I parboiled the potatoes and grilled them with a light olive oil mist. I also added feta cheese crumbles...yummy!!

I just used standard potatoes, but I found this a very useful recipe as I was cooking for about 16 people, and found that if I cooked the muchrooms and onions ahead of time, I could then put the...

I liked it. The tarragon was a nice addition. I like hot and spicy so I added half a seeded scotch bonnet. I increased the tarragon and as I'm not a vegetarian I used bacon fat as my oil.

This was something that I definitely experimented in doing. I didn't add the mushrooms but followed all other steps. It was a pretty good dish, if I make it again I'll definitely be playing arou...

Was doubting I'd like this, but it is delicious. It had the substance of a meaty potato hash. I water sauteed, used King Oyster mushrooms and a sweet yellow onion, and used avocado oil to f...