Vegetarian Purple Potatoes with Onions and Mushrooms So Tasty
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| Vegetarian Purple Potatoes with Onions and Mushrooms |
"This is a simple facet dish for pink potatoes, onions and mushrooms. You can put together this recipe in a huge skillet. I opt for very well scrubbing the potatoes and no longer peeling them."
Ingredients :
- 6 red potatoes, scrubbed
- 1 tablespoon olive oil
- 1 big pink onion, chopped
- 8 oz sliced clean mushrooms
- salt and black pepper to flavor
- 2 tablespoons olive oil
- 1/four teaspoon overwhelmed crimson pepper flakes
- 1 tablespoon chopped capers
- 1 teaspoon chopped fresh tarragon
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 45M |
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- Cut every potato into wedges by quartering the potatoes, then cutting every quarter in half. Heat 1 tablespoon of olive oil over medium heat in a large skillet, and cook and stir the onion and mushrooms till the mushrooms begin to release their liquid and the onion becomes translucent, about five mins. Transfer the onion and mushrooms right into a bowl, and set apart.
- Heat 2 extra tablespoons of olive oil over high warmness inside the identical skillet, and place the potato wedges into the recent oil. Sprinkle with salt and pepper, and permit to prepare dinner, stirring occasionally, until the wedges are browned on each sides, approximately 10 mins. Reduce warmth to medium, sprinkle the potato wedges with purple pepper flakes, and allow to cook dinner until the potatoes are soft, about 10 more mins. Stir inside the onion and mushroom aggregate, toss the veggies together, and mix inside the capers and fresh tarragon.
Notes :
- Reynolds® Aluminum foil can be used to hold meals wet, cook it calmly, and make smooth-up simpler.
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