Verdolagas and Red Potatoes

August 19, 2006

Verdolagas and Red Potatoes

Adapted from

1 pound red potatoes, cut in chuncks
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 cup (or more) verdolagas, chopped
2 tablespoons lemon juice
2 tablespoons lemon zest (optional)
salt and pepper to taste

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 verdolagas. Sprinkle on lemon zest, if using, and serve warm or room temperature.

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