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Bittercress Potatoes

Lauren Liess' Bittercress Potatoes
Bittercress is a member of the mustard family and can be found in backyards across the country. It’s a tender and mild yet peppery addition to buttery petite yellow potatoes.
Serves 6 people, Prep Time: 5 minutes, Cook Time: 15 minutes


  • olive oil
  • 2 garlic cloves minced
  • 3-4 cups petite yellow potatoes halved or quartered
  • 2 cups bittercress (or watercress) chopped
  • 1/4 cup foraged Smartweed flowers (optional)
  • salt and pepper to taste


  • Pour 1-2 tablespoons olive oil into a medium saucepan and heat on medium to high.
  • Sauté garlic, chopped smartweed flowers, and add in potatoes.
  • When potatoes are just cooked (al dente), add in chopped bittercress and continue to heat and stir until wilted.
  • Remove from heat, salt and pepper to taste, and serve.
Tried this recipe?Let us know how it was!

Playlists: Irish Scottish Dance, Bayou, Guitar

Bittercress stands out on the forest floor with its soft bright green foliage. It’s low to the ground and has a miniature fern look to it.. We came across bittercress in the woods near our creek and brought it home to make a sweet little potato dish.

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