Skip to main content New<> this month
Get the Allrecipes magazine

Vegetarian Purple Potatoes with Onions and Mushrooms

Rated as 4.33 out of 5 Stars
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."
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 189
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 189 calories; 6.9 29.7 4.5 0 46 Full nutrition

Explore more

Reviews

Read all reviews 9
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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...

Most helpful
Most positive
Least positive
Newest

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...

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...

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 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.

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...

It was a hit in my house. I used less oil and doubled the red pepper flakes; had to use dried tarragon as I had no fresh. Definitely will make again.

Very tasty. I made it as written except I didn't have capers. I only had dried tarragon which was fine. I served it with a spicy brown mustard and it was delicious.

I almost followed the recipe exactly except: I omitted capers and tarragon; I added diced red peppers, dry basil and garlic powder; And I added the red peppers flakes when I first cooked the pot...

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...