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Provencal Grilled Potatoes Recipe
|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|
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 mg
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
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.