Purple Potatoes with Rosemary and Olives

  • Preparation Time5 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
1 pound baby purple potatoes, scrubbed
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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