Scrub 1 pound of purple potatoes.
Put potatoes in a large pot and cover with water. Make sure water is 2 inches higher than the potatoes.
Season water with salt.
Bring potatoes and water to boil over high heat
Once boiling, turn the heat down for a continuous simmer.
Simmer a pot of potatoes until potatoes are easily pierced. This will be approximately 20 minutes.
Heat rosemary and oil in skillet and heat on medium. Do not allow to burn.
Once rosemary is sizzling in oil cook for 1 minute and remove from heat to cool.
After potatoes have softened in the large pot of salted water, drain water.
Once cool enough to handle cut the purple potatoes into quarters.
Toss potatoes with the rosemary scented oil and add in ΒΌ cup of pitted Kalamata olives.
Season with pepper and salt. Serve and enjoy!
