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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  • 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
10 mins
15 mins
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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"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!!"
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