Fried Maori Potatoes with Mushrooms

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      JuliettevanSon
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    Fried Maori Potatoes with Mushrooms

    Fried Maori Potatoes with Mushrooms

    (9)
    45min


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (9)

    Reviews in English (9)

    by
    18

    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)

    by
    7

    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)

    by
    7

    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)

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