PURPLE POTATOES WITH ROSEMARY AND OLIVES
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.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 172 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 324 milligrams, Carbohydrate 19 grams, Fiber 2 grams, Protein 2 grams, Sugar 1 grams
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