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Provencal Grilled Potatoes

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Ingredients
  New potatoes 1 3⁄4 Pound, scrubbed & quartered
  Red onion 1 Medium, quartered
  Olive oil 2 Tablespoon
For tapenade
  Coarsely chopped fresh parsley 3 Tablespoon
  Fresh lemon juice 2 Tablespoon
  Olive paste 1 Tablespoon
  Garlic 1 Clove (5 gm), halved
  Capers 2 Teaspoon
  Anchovy paste 1 Teaspoon
  Olive oil 3 Tablespoon
  Salt To Taste
  Freshly ground pepper To Taste
Directions

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.
Drain.
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.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Grilling
Ingredient: 
Potato

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