Doalnara Organic Farm

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 Potatoes with Purslane

1 pound red potatoes, preferably small ones
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
1 cup purslane leaves, or more if desired
2 tablespoons lemon juice, or to taste
2 teaspoons chopped lemon zest (optional)
salt and pepper



1. Scrub potatoes and cut in half if small (golf-ball to egg size) or into chunks if larger.
2. Heat olive oil over medium heat in heavy skillet large enough to hold potatoes in a single layer. Add potatoes and rosemary, salt and pepper lightly and cook without stirring for about 5 minutes, until bottoms begin to brown. Stir enough to turn potatoes, reduce heat to medium-low and cover. Cook until tender (easily pierced with a sharp knife) stirring once or twice, 10 to 15 minutes.
3. Toss cooked potatoes with lemon juice and mix in purslane. Sprinkle on lemon zest, if using, and serve warm or room temperature

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