Recipe by 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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purple potatoes, scrubbed
red onion, chopped
sliced fresh mushrooms
salt and black pepper to taste
crushed red pepper flakes
chopped fresh tarragon
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Purple Potatoes with Onions and Mushrooms
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 62
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