WHAT TO DO WITH PURPLE POTATOES RECIPES

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VEGETARIAN PURPLE POTATOES WITH ONIONS AND MUSHROOMS ...



Vegetarian Purple Potatoes with Onions and Mushrooms ... image

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.

Provided by wmihalo

Categories     Side Dish    Potato

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 9

6 purple potatoes, scrubbed
1 tablespoon olive oil
1 large red onion, chopped
8 ounces sliced fresh mushrooms
salt and black pepper to taste
2 tablespoons olive oil
¼ teaspoon crushed red pepper flakes
1 tablespoon chopped capers
1 teaspoon chopped fresh tarragon

Steps:

  • 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.
  • 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 : Calories 188.6 calories, CarbohydrateContent 29.7 g, FatContent 6.9 g, FiberContent 2.9 g, ProteinContent 4.5 g, SaturatedFatContent 1 g, SodiumContent 45.5 mg, SugarContent 2.7 g

RAINBOW POTATO ROAST RECIPE - NYT COOKING



Rainbow Potato Roast Recipe - NYT Cooking image

Each different type of potato here has its own distinctive flavor and texture as well as color. Some will roast more quickly than others but it doesn’t matter to me if certain pieces in the mix become very soft. My favorite mix here consists of sweet potato, purple potatoes, fingerlings, Yukon golds and red bliss.

Provided by Martha Rose Shulman

Total Time 1 hours

Yield Serves 4

Number Of Ingredients 6

1 garlic clove, cut in half
1 1/2 pounds mixed white, yellow, purple, red and sweet potatoes (Yukon golds, fingerlings, red potatoes etc.), peeled if desired and cut in 1-inch pieces (I peel sweet potatoes but not potatoes with smooth skins.)
Salt and freshly ground pepper
2 teaspoons chopped fresh sage
3 tablespoons extra virgin olive oil
1 ounce Parmesan, grated (1/4 cup) (optional)

Steps:

  • Preheat the oven to 425 degrees. Rub a 2- or 3-quart baking dish or gratin with the cut side of the garlic and then brush with olive oil. Alternatively, line a sheet pan with parchment and omit the garlic. Place the potatoes in a large bowl. Season to taste with salt and pepper, add the sage and 2 tablespoons of the olive oil and toss again. Arrange in the baking dish or on the baking sheet.
  • Bake 40 minutes, stirring every 10 minutes. If you are using a baking dish the some of the potatoes might stick, but just coax them away from the dish with your spoon.
  • Add the remaining oil and the cheese if using, stir together and bake another 10 minutes, until the potatoes are crispy on the edges. Serve hot or warm.

Nutrition Facts : @context http//schema.org, Calories 242, UnsaturatedFatContent 9 grams, CarbohydrateContent 36 grams, FatContent 10 grams, FiberContent 6 grams, ProteinContent 3 grams, SaturatedFatContent 2 grams, SodiumContent 425 milligrams, SugarContent 7 grams

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