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Provencal Grilled Potatoes

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  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

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.
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

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1124 Calories from Fat 702

% Daily Value*

Total Fat 79 g122.2%

Saturated Fat 10.6 g53%

Trans Fat 0 g

Cholesterol 1.7 mg0.6%

Sodium 2822.8 mg117.6%

Total Carbohydrates 91 g30.4%

Dietary Fiber 15.2 g60.8%

Sugars 6.9 g

Protein 10 g19.7%

Vitamin A 76% Vitamin C 221.4%

Calcium 29.6% Iron 20%

*Based on a 2000 Calorie diet


Provencal Grilled Potatoes Recipe