Rating: 4.29 stars
14 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

189 calories; protein 4.5g; carbohydrates 29.7g; fat 6.9g; sodium 45.5mg. Full Nutrition
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Reviews (19)

Most helpful positive review

Rating: 5 stars
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. Read More
(18)

Most helpful critical review

Rating: 3 stars
04/28/2015
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 around with it some. Read More
14 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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. Read More
(18)
Rating: 4 stars
08/18/2010
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! Read More
(10)
Rating: 4 stars
08/17/2010
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!! Read More
(8)
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Rating: 4 stars
01/29/2014
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. Read More
(2)
Rating: 5 stars
01/26/2015
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 fry baby purple potatoes. Oh I used about a quarter teaspoon of dried tarragon since I do not have fresh. I'm cooking for one so I had leftovers and I can't wait to reheat them for breakfast! Read More
(1)
Rating: 4 stars
11/28/2015
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 potatoes cooking time was about 5 minutes less than suggested. I made Cuban style tostones and added an avocado spread (to which I added pepper salt & a lime squeeze to the avocado). And before I scooped potato mixture on top I diced the cooked the potatoes so there would be bright purple exposed - I only do that for presentation purposes). Makes a great vegetarian side dish or app. I uploaded the picture of the final product Read More
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Rating: 4 stars
09/17/2018
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. Read More
Rating: 4 stars
02/11/2018
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. Read More
Rating: 3 stars
04/27/2015
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 around with it some. Read More