Purple Potatoes with Rosemary and Olives

Name: Purple Potatoes with Rosemary and Olives
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 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

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Level: Easy
Total: 35 min

Prep: 5 min
Cook: 30 min

Yield: 4 servings

Studies have shown that purple potatoes can help lower blood pressure. Here, they're simply boiled to retain their color and texture and drizzled with a flavorful heart-healthy olive oil and tossed with savory olives.

Level: Easy
Total: 35 min

Prep: 5 min
Cook: 30 min

Yield: 4 servings

Ingredients

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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

Directions

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.