Purple Potatoes with Rosemary and Olives

1. 1

   Put the potatoes in a large saucepan with enough water to cover by 2 inches; season with salt.

2. 2

   Bring to a boil over high heat, and then reduce the heat to maintain a steady simmer.

3. 3

   Simmer until a paring knife just pierces through the potatoes, 20 to 25 minutes.

4. 4

   Meanwhile, combine the oil and rosemary in a small skillet.

5. 5

   Heat over medium heat until the rosemary sizzles; cook until fragrant, about 1 minute, and then remove from the heat and let stand.

6. 6

   Drain the potatoes.

7. 7

   When cool enough to handle, use a thin-bladed sharp knife to cut each in quarters.

8. 8

   Very gently toss with the rosemary oil and olives.

9. 9

   Season with salt and pepper.

10. 10

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.