Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Purple Potatoes with Rosemary and Olives
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- Level: Easy
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 172 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 324 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 2 grams
- Protein
- 2 grams
- Sugar
- 1 grams
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
-
- Nutritional Analysis
- Per Serving
- Calories
- 172 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 324 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 2 grams
- Protein
- 2 grams
- Sugar
- 1 grams
Ingredients
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.
