Red Potatoes with Purslane Recipe

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The garden herb, purslane, is a mild and nutritious green, which adds a distinctive flavor to any dish. Look for it at farmers' markets or ethnic groceries. Red potatoes add a nice touch of color, but any kind of potato will work.

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Servings:

Ingredients

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

Directions

PREP

10 mins

COOK

15 mins

READY IN

25 mins

Scrub potatoes and cut in half, if small (golf-ball to egg size), or into chunks, if larger.
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.
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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Red Potatoes with Purslane Recipe Reviews

red potatoes with purslane

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Reviewed By RTMember18694

"the red potatoes with purselane was just what i was looking for ! I made a few changes to suit my tastes: oregano for rosemary and added 1/4 C of motzarella cheese at the end. i can't wait until it's time to weed the garden again!!"