Recipe: Purple Potatoes with Rosemary and Olives


Purple Potatoes with Rosemary and Olives, Courtesy: www.foodnetwork.com
Purple Potatoes with Rosemary and Olives, Courtesy: http://www.foodnetwork.com
So, you’ve never eaten purple potatoes?  They not only make for a beautiful presentation, they taste delicious too.  In fact, they taste very similar to traditional white potatoes, except that they have a slightly nutty flavor and a creamier texture.   For best nutritional results, keep the skin on these potatoes when cooking them, to help seal in the nutrients and moisture.
Ingredients:
1 pound baby purple potatoes, scrubbed
Kosher salt and freshly ground black pepper
2 Tbsp. extra-virgin olive oil
2 to 3 tsp. 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.
  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.

Food Mingle Blog Alternatives and Substitutions:

  • Note that the purple color of these potatoes “bleeds” onto surfaces and skin, so be sure to quickly wipe up any drips.
  • I quartered my potatoes before boiling them, so that I didn’t have to handle them when they were hot afterward.  Here are my potatoes before boiling:

    Purple potatoes quartered, before boiling, Courtesy: Food Mingle Blog
    Purple potatoes quartered, before boiling, Courtesy: Food Mingle Blog
 Yield: 4 servings
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