1 lb red potatoes, preferably small ones
2 tablespoons olive oil
2 tablespoon chopped fresh rosemary, or 1 teaspoon dried
1 cup purslane leaves (and chopped up stems, too, if desired)
2 teaspoons lemon zest
Salt and Pepper
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. T
Toss cooked potatoes with lemon juice and mix in purslane. Sprinkle on lemon zest, if using, and serve warm or room temperature.