Provencal Grilled Potatoes Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineMethod
Main Ingredient

Ingredients

 New potatoes1 3⁄4 Pound, scrubbed & quartered
 Red onion1 Medium, quartered
 Olive oil2 Tablespoon
For tapenade
 Coarsely chopped fresh parsley3 Tablespoon
 Fresh lemon juice2 Tablespoon
 Olive paste1 Tablespoon
 Garlic1 Clove (5 gm), halved
 Capers2 Teaspoon
 Anchovy paste1 Teaspoon
 Olive oil3 Tablespoon
 Salt To Taste
 Freshly ground pepper To Taste

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 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

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.
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