Purple Potatoes with Rosemary and Olives (Food Network Kitchens) |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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.] 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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