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.
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
1 tablespoon chopped capers
1 teaspoon chopped fresh
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