1 pound purple potatoes

Kosher salt

Freshly ground black pepper

2 Tbs. extra-virgin olive oil

2 to 3tsp. fresh rosemary leaves, chopped

1/4 cup pitted kalamata olives, cut into thin slivers

Cut the potatoes into 1 inch cubes and put them 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.  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. Very gently toss with the rosemary oil and olives. Season with salt and pepper. Serve warm. Adapted from Food Network Kitchens