Purple Potatoes with Rosemary and Olives

• 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

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.

purple potatoes, kosher salt, extravirgin olive oil, rosemary, olives

Taken from www.foodnetwork.com/recipes/food-network-kitchens/purple-potatoes-with-rosemary-and-olives-recipe.html (may not work)