Fried Maori Potatoes with Mushrooms

Fried Maori Potatoes with Mushrooms


6 people made this

Maori potatoes sauteed in olive oil with red onion and fresh mushrooms. They are seasoned with chilli flakes, capers and freshly chopped tarragon.


Serves: 6 

  • 6 maori potatoes, scrubbed then cut in small wedges
  • 1 tablespoon olive oil
  • 1 large red onion, diced
  • 250g fresh mushrooms, sliced
  • salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 1/4 teaspoon chilli flakes
  • 1 tablespoon capers, diced
  • 1 teaspoon chopped fresh tarragon

Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Heat 1 tablespoon of olive oil over medium heat in a large frying pan. 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 then set aside.
  2. Heat 2 more tablespoons of olive oil over high heat in the same frying pan. Place the potato wedges into the hot oil. Sprinkle with salt and pepper then allow to cook, stirring occasionally, until the wedges are browned on both sides, about 10 minutes.
  3. Reduce heat to medium, sprinkle the potato wedges with chilli flakes then 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.

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