Vegetarian Purple Potatoes with Onions and Mushrooms Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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.
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Reviewed: 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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Reviewed: 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.
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Reviewed: Nov. 20, 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.
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Reviewed: Aug. 17, 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!
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Reviewed: 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!!
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