Red Potatoes with Purslane 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    The garden herb, purslane, is a mild and nutritious green, which adds a distinctive flavor to any dish. Look for it at farmers' markets or ethnic groceries. Red potatoes add a nice touch of color, but any kind of potato will work.   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	1

	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.	2