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Vegetarian Purple Potatoes with Onions and Mushrooms

yoga retreat food
purple potato soup

Have you ever tried purple potatoes before? These little Peruvian potatoes are becoming more and more popular in grocery stores for their creamy texture and vibrant color.

Roasting these Peruvian potatoes will give them a smoky flavor that goes well with any meal. This is a simple recipe that everyone can try. You'll want to add the potatoes to your weekly menu. I use this a lot when cooking for yoga retreats and trainings


  • 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

  • 1/4 teaspoon crushed red pepper flakes

  • 1 tablespoon chopped capers 1 teaspoon chopped fresh tarragon


Cut each potato into wedges by quartering the potatoes, then cut 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.

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