or……what Annie found at the farmer’s market this week. Minus the lemons, duh. Those came from the grocery store.
What I really wanted to make this week was this dish, minus the potatoes and add squash blossoms. But nobody at the farmer’s market had squash blossoms, and the German butterball potatoes just looked too good to pass up. I ended up loving my choice because it was hearty and easy and cheap and I didn’t have to stand over the burner sauteeing squash blossoms. I’m not ruling out those big orange flowers for future posts, though.
The folks at the market also had some nice purslane. I’ve been foraging my own wild purslane, and it’s delicious. But the farm-grown greens are even better. Sweeter and lemony and meatier. I usually eat purslane sauteed with a little garlic and onion, but the farm-grown stuff is good raw. Also, sauteed purslane looses its color in like five seconds after it hits the pan and I like my food bright. I’ll still eat the foraged kind because it’s free and plentiful, but for this recipe, I used the farmed shoots.
I was super excited for the okra because I haven’t had any this summer. I just love how the little seeds pop in your mouth when you bite in. This is kind of like fried okra, only not fried. I used aquafaba to get the breading to stick to the okra. Just be sure to shake off excess moisture, or the breading will get soggy even after baking. Yuck.
The guy at the potato stand had three different kinds of midsummer tubers, and I had the hardest time choosing. Finally I decided on the German butterballs because the dude said they got the best golden crust when roasting. In truth, they were a little mealier than I like, but not by much. Little viking potatoes or red bliss or whatever small potato you can find will work just fine.
This recipe calls for coconut oil, but you can certainly substitute olive oil if you wish. For an extra golden crisp, drizzle a little bit more oil over the lemon coating.
- 18-20 German Butterball potatoes
- 8 oz multicolored cherry tomatoes
- 12 oz of fresh okra
- 1 cup of purslane leaves
- 1/3 cup fresh lemon juice
- 2 tbsp of coconut oil, plus a little more
- 2 tsp lemon zest
- 2 tsp microplane-grated garlic
- 1/2 tsp freshly ground black pepper
- 1/2 tsp kosher salt, plus more to taste
- 2 1/2 cups of corn Chex or generic equivalent
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- aquafaba from 1 can of chickpeas
- Scrub the potatoes and boil them in salted water (uncovered) over high heat until the yield to a fork -- about 15-20 min.
- Combine the lemon juice, the coconut oil, the lemon zest, the garlic, the salt and the pepper. Set aside.
- Cut the stem and the tip off the okra and slice in half lengthwise. Set aside.
- Cut the tomatoes in half or quarters.
- Place the corn cereal in a blender and pulverize. Combine with the salt, pepper, and garlic powder. Set aside.
- Preheat the oven to 450 and grease 2 pans with coconut oil
- Once the potatoes are done boiling, allow them to cool. Quarter the larger ones (so you get more "smashed" surface area) and then place them on one of the pans. Smash flat with a cup.
- Carefully pour the lemon mix over top of the potatoes.
- Bake the potatoes for 25 minutes, until nice and golden. Sprinkle with more salt the second they come out of the oven.
- While the potatoes are roasting, dip the prepared okra in the aquafaba, shake off excess, and roll in breading. Place them on the second pan. Put them in the oven 10 minutes after you've started the potatoes, but remove them at the same time. (okra bakes for 15 minutes)
- Combine the orka and potatoes in a big serving dish. Toss in the tomatoes and purslane leaves.
- Serve right away, with lots of love.