Maori potatoes sauteed in olive oil with red onion and fresh mushrooms. They are seasoned with chilli flakes, capers and freshly chopped 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. - 20 Nov 2010 (Review from Allrecipes USA and Canada)
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! - 17 Aug 2010 (Review from Allrecipes USA and Canada)
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!! - 17 Aug 2010 (Review from Allrecipes USA and Canada)