Vegetarian Purple Potatoes with Onions and Mushrooms Recipe -
Vegetarian Purple Potatoes with Onions and Mushrooms Recipe
  • READY IN 45 mins

Vegetarian Purple Potatoes with Onions and Mushrooms

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  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 More Reviews

Most Helpful Positive Review
Nov 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.

Most Helpful Critical Review
Apr 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.


7 Ratings

Aug 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!!

Aug 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!

Jan 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.

Jan 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!


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

* Percent Daily Values are based on a 2,000 calorie diet.

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