 | | Directions |
- Scrub potatoes and cut in half, if small (golf-ball to egg size), or into chunks, if larger.
- 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 purslane. Sprinkle on lemon zest, if using, and serve warm or room temperature.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
|  | | Ingredients | | - | | 1 pound red potatoes, preferably small ones |
| - | | 2 tablespoons olive oil |
| - | | 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried |
| - | | 1 cup purslane leaves, or more if desired |
| - | | 2 tablespoons lemon juice, or to taste |
| - | | 2 teaspoons chopped lemon zest (optional) |
| - | | salt and pepper |
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