Potatoes with Purslane Chimichurri
Serves 2
Recipe featured in our April Eat The Rainbow Box
Ingredients:
For the Potatoes:
- 1/2 pounds red thumb potatoes (or any potato you have on hand), scrubbed clean and halved
- 1 tablespoon extra virgin olive oil
- 1/4 tsp sea salt
- 1 tablespoon finely chopped rosemary
For the Purslane Chimichurri:
- 1 cup purslane
- 1 cup parsley
- 3 cloves garlic
- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine or white balsamic vinegar
- Salt and Pepper to Taste
*If chimichurri is too thick add water to thin
Directions:
For the Potatoes:
- Preheat the oven to 425 degrees Fahrenheit with a rack in the middle of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the potatoes from sticking.
- Slice the potatoes into halves lengthwise.
- Drizzle the olive oil over the potatoes, then sprinkle on the salt and rosemary. Toss with your hands until the potatoes are evenly coated in the mixture (it might seem like you don’t have enough oil, but you do—keep going!). Arrange the potatoes in an even layer across the pan.
- Roast the potatoes for 40 to 45 minutes, until the potatoes are deeply golden and easily pierced through by a fork.
For the Purslane Chimichurri:
- Combine all ingredients into a blender or food processor and process until smooth.
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