Purple Potatoes with Rosemary and Olives

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.
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  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
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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

Directions

  1. 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. 
  2. 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. 
  3. 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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