Provencal Grilled Potatoes Recipe
Ingredients
| 1 3/4 pounds new potatoes, scrubbed & quartered | ||
| 1 medium-size red onion, quartered | ||
| Olive oil | 2 Tablespoon | |
| TAPENADE | ||
| 3 tablespoons coarsely chopped fresh parsley | ||
| Lemon juice | 2 Tablespoon | |
| 1 tablespoon olive paste | ||
| Garlic | 1 Clove (5gm), halved | |
| Capers | 2 Teaspoon | |
| Anchovy paste | 1 Teaspoon | |
| Olive oil | 3 Tablespoon | |
| Salt & freshly ground pepper | ||
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.
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.
Chef
