Provencal Grilled Potatoes
|New potatoes||1 3⁄4 Pound, scrubbed & quartered|
|Red onion||1 Medium, quartered|
|Olive oil||2 Tablespoon|
|Coarsely chopped fresh parsley||3 Tablespoon|
|Fresh lemon juice||2 Tablespoon|
|Olive paste||1 Tablespoon|
|Garlic||1 Clove (5 gm), halved|
|Anchovy paste||1 Teaspoon|
|Olive oil||3 Tablespoon|
|Freshly ground pepper||To Taste|
Preheat a gas grill to medium or prepare a medium-hot charcoal fire.
In a large saucepan, cover the potatoes with water and bring to a boil.
Cook over medium heat for 15 minutes, or until almost cooked through.
Put the potatoes into a large bowl with the onion and toss with the oil.
Prepare the tapenade: In a food processor, combine all the ingredients except the oil, salt, and pepper.
Process, slowly adding the oil, until smooth.
Grill the potatoes and onions, turning occasionally, for 3 to 4 minutes, or until tender.
Transfer to a bowl.
Separate the onion layers.
Add the tapenade, season with salt and pepper, and gently toss.
Serve at room temperature.