1 1/2 lb Small red potatoes
1 tb Olive oil
2 Shallots; minced
2 tb Fresh lemon juice
1 ts Fresh rosemary; chopped
1/2 ts Salt
1/4 c Kalamata olives;
- pitted, halved
1/4 c Sun-dried tomatoes;
- oil-packed or rehydrated,
- chopped
Place the potatoes in a large saucepan with salted cold water to
cover. Bring to a boil over medium-high heat and cook the potatoes
until tender, about 30 minutes. Drain well. Cut the potatoes into
halves or quarters, depending on their size, place in a large bowl,
and set aside.
Heat the olive oil in a large skillet over medium heat. Add the
shallots, cover, and cook until softened, 3 to 4 minutes. Add the
potatoes and cook until browned, 5 to 7 minutes. Sprinkle with the
lemon juice, rosemary, and salt, then add the olives and sun-dried
tomatoes and stir gently to combine. Serve hot.
