Purple potatoes are known not only for their beneficial properties. and beneficial effects on the cardiovascular system, but also its unusual natural color. The color of purple potatoes is not changes even after cooking, so dishes from it can become spectacular decoration of your table. Make the simplest of it but garnished with flavors, boiled the tubers in their uniforms, cut and mixed with rosemary oil and thinly sliced olives. Nutritional Information per serving: (4 total) Calories one 72, total fats 10 g., saturated fats g., proteins 2 g., carbohydrates 19 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 35 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr small purple potatoes washed with a brush
- 2 tbsp. l olive oil
- 2-3 tsp fresh rosemary leaves chopped
- 1/4 Art. pitted thinly sliced olives
Recipes with similar ingredients: potatoes, calamata olives, rosemary
Recipe preparation:
- Put the potatoes in a large pot and pour 5 cm in water. higher than potato; salt it. Bring to a boil on a strong fire, then lower the heat to maintain a moderate boil. Simmer until the knife comes in easily. tuber, 20-25 minutes.
- Meanwhile, in a small frying pan, mix the olive oil and rosemary. Heat over moderate heat until the rosemary sizzles; fry until flavor starts, about 1 minute, and then remove from fire and let stand.
- Drain the potatoes. When it cools down enough to could be held, cut each tuber into 4 parts. Highly mix gently with rosemary oil and olives. Salt and pepper. Serve the potatoes warm.
