Vegetarian Purple Potatoes with Onions and

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.

Course Breakfast

Cuisine Chinese