Purple jacket potatoes with rosemary oil and olives

Votes: 11

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 172, total fat 10 G., saturated fats 1 G., proteins 2 G., carbohydrates 19 G., fiber 2 G., cholesterol 0 mg, sodium 324 mg, sugar 1 G.

Purple potatoes are renowned not only for their health benefits and cardiovascular benefits, but also for their unique natural color. Their color remains unchanged even after boiling, making them a stunning addition to your table. Make a simple yet flavorful side dish by boiling the potatoes in their skins, slicing them, and tossing them with rosemary oil and thinly sliced olives.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g small purple potatoes, washed with a brush
2 tbsp. l. olive oil
2-3 tsp fresh rosemary leaves, chopped
1/4 cup pitted Kalamata olives, thinly sliced

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: potato, Kalamata olives, rosemary

Cooking the dish according to the recipe:

Place the potatoes in a large saucepan and cover with water to a level of 2 inches (5 cm) above the potatoes; season with salt. Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer. Simmer until a knife inserts easily into the potatoes, 20-25 minutes.
Meanwhile, combine the olive oil and rosemary in a small skillet. Heat over medium heat until the rosemary sizzles, cook until fragrant, about 1 minute, then remove from heat and let stand.

Drain the potatoes. When cool enough to handle, cut each potato into quarters. Gently toss with rosemary oil and olives. Season with salt and pepper. Serve warm.

Categories: