Rosemary & Purslane Roasted Potatoes

August 13, 2019

Rosemary & Purslane Roasted Potatoes 

Recipe by Local Roots Recipe Contributor, Abby K. Cannon, @abbysfoodcourt


  • 2 pounds small red and white potatoes
  • 2 large carrots
  • 3 tbsp rosemary
  • ¼ cup purslane
  • Avocado oil
  • Salt & Pepper


  1. 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.
  2. 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.
  3. 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.
  4. Enjoy as a gorgeous side to any meal. These go particularly well with pasture raised eggs!

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