Friday, August 01, 2008

Rosemary Lemon-Glazed New Potatoes














Goodies from the Farmer's Market including some of my favorites: Purslane, tiny new potatoes, Rainier cherries and a Walla Walla Sweet onion (you should buy no other onion!).

















Here's what I did with the potatoes:


Rosemary-Lemon Glazed Potatoes

2 lbs. new potatoes, halved or cubed (depending on size)
1 Tbsp. olive oil or as needed
1 1/2 cups water
1 Tbs. dry powdered vegetarian "chicken-flavor" bullion
2 - 3 garlic cloves
handful FRESH rosemary - stripped off stem
1/2 lemon, squeezed
1/4 tsp lemon zest (very finely grated skin)

Toss potatoes with oil and pan fry in non-stick-skillet on med. high until one or two sides start to brown.

Mix broth powder with water and pour over potatoes, and bring to a simmer.
Cover skillet and briskly simmer, shaking skillet occasionally, until potatoes are tender and most of water is absorbed, 10 to 12 minutes.

Blend rosemary, garlic and lemon juice in food processor until very fine, (not a puree). Stir in lemon zest and toss potatoes with mixture.

Put potatoes back over med-low heat just long enough for garlic to cook but not burn. (2 min. or so).

(You could also toss the potatoes with olive oil, lemon, garlic, rosemary and oven roast them, but this method is quicker and heats the kitchen less.)
















I also harvested some arugula and these beautiful radishes from my garden and made a simple salad with a kick! Arugula, radishes and purslane with a Lemon-Dijon vinaigrette. Perfect for a hot afternoon. I'm really loving arugula lately, what's your favorite way to use it?

3 comments:

VeggieGirl said...

Gorgeous potatoes!!

I like using arugula in pestos and in salads.

Erin said...

Hmm, the only way I think I've had arugula so far is in a salad, but I bet it'd be really good cooked in a stir-fry or saute. Peppery yumminess.

Lisa (Show Me Vegan) said...

Those potatoes look browned just right!