Rosemary & Purslane Roasted Potatoes
Rosemary & Purslane Roasted Potatoes
Recipe by Local Roots Recipe Contributor, Abby K. Cannon, @abbysfoodcourt
Ingredients
- 2 pounds small red and white potatoes
- 2 large carrots
- 3 tbsp rosemary
- ¼ cup purslane
- Avocado oil
- Salt & Pepper
Instructions
- Wash the potatoes and carrots (no need to peel them, enjoy the fiber rich skins!) and chop them into small pieces. Add them to a baking sheet.
- Drizzle on avocado oil and add the rosemary and purslane, salt and pepper. Mix thoroughly so all the potatoes are coated in oil and seasoning.
- Bake in a 375 oven for about 40 minutes, until the potatoes are soft and sizzling. Check on them halfway through and give the baking sheet a shake.
- Enjoy as a gorgeous side to any meal. These go particularly well with pasture raised eggs!
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