Purple Potatoes With Rosemary And Olives
Serves: 5
Destiney Bartoletti
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
36
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive OilDirections:
1
Put the potatoes in a large saucepan with enough water to cover by 2 inches; season with salt
2
Bring to a boil over high heat, and then reduce the heat to maintain a steady simmer
3
Simmer until a paring knife just pierces through the potatoes, 20 to 25 minutes
4
Meanwhile, combine the oil and rosemary in a small skillet
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
Drain the potatoes
7
When cool enough to handle, use a thin-bladed sharp knife to cut each in quarters
8
Very gently toss with the rosemary oil and olives
9
Season with salt and pepper
10
Serve warm