Delicious Recipes

Purple Potatoes with Rosemary and Olives

Posted on: 28/01/2015

Purple Potatoes with Rosemary and Olives.fw

Prep time: 5 min

Cook time: 30 min

Yield: 4 servings

Level: Easy


1 pound baby purple potatoes, scrubbed

Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

2 to 3 teaspoons fresh rosemary leaves, chopped

1/4 cup pitted kalamata olives, cut into thin slivers


Put the potatoes in a large saucepan with enough water to cover by 2 inches; season with salt. Bring to a boil over high heat, and then reduce the heat to maintain a steady simmer. Simmer until a paring knife just pierces through the potatoes, 20 to 25 minutes.

Meanwhile, combine the oil and rosemary in a small skillet. Heat over medium heat until the rosemary sizzles; cook until fragrant, about 1 minute, and then remove from the heat and let stand.

Drain the potatoes. When cool enough to handle, use a thin-bladed sharp knife to cut each in quarters. Very gently toss with the rosemary oil and olives. Season with salt and pepper. Serve warm.


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