Purple jacket potatoes with rosemary oil and olives

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. 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.