Red Potatoes with Purslane


  • 2 teaspoon(s) chopped lemon zest (optional)
  • salt and pepper
  • 2 tablespoon(s) lemon juice, or to taste
  • 1 cup(s) purslane leaves, or more if desired
  • 1 tablespoon(s) chopped fresh rosemary, or 1 teaspoon dried
  • 2 tablespoon(s) olive oil
  • 1 pound(s) red potatoes, preferably small ones

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 ...

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