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Vegetarian Purple Potatoes with Onions and Mushrooms

Vegetarian Purple Potatoes with Onions and Mushrooms

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
wmihalo

wmihalo

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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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Reviews

asisa
16

asisa

11/24/2010

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 nice flavor. They tasted fabulous. My husband loved them and asked for more. I will make these again.

CJElven
6

CJElven

8/18/2010

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 potatoes in the pan (I added zucchini, as well) and blacken juuust a bit and then put it in the warming oven for just about as long as I wanted to, and the potatoes would just continue to gain flavor and soften while the rest of my dishes cooked. Great recipe!

S Meyer
5

S Meyer

8/17/2010

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!!

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