Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Grilled Potatoes with Tomatoes and Olives

Share

Lobo
Moderator
Moderator

Posts : 17858
Thanked : 877
Join date : 2013-01-12

Grilled Potatoes with Tomatoes and Olives

Post by Lobo on Mon 18 Jan 2016, 9:41 pm


Grilled Potatoes with Tomatoes and Olives

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 6
Cooked on an outdoor grill, these Provençal-style potatoes are delicious served alongside our Olive Oil-Poached Tuna.



  • Printer Friendly Version






  • 12

Ingredients:


  • 2 lb. fingerling potatoes
  • Salt, to taste
  • 10 garlic cloves, peeled
  • 1 cup oil-cured olives, pitted
  • Freshly ground pepper, to taste
  • 2 Tbs. olive oil
  • 4 cups grape tomatoes
  • 1/4 cup vegetable drizzling oil
  • 2 Tbs. chopped fresh flat-leaf parsley

Related Recipes


  • Olive Oil-Poached Tuna >


Wine Pairing

This pairs well with crisp, medium-bodied rosé wines from our Wine Club.

Directions:

Put the potatoes in a large saucepan, add water to cover by 1 inch and generously salt the water. Bring to a boil over high heat, reduce the heat to medium and simmer until the potatoes are tender, about 20 minutes. Drain and let cool.

Meanwhile, in a small saucepan over high heat, boil the garlic cloves in salted water until fork-tender, about 10 minutes. Drain and place in a large bowl.

Cut the potatoes in half on the diagonal. Add the potatoes to the bowl with the garlic. Add the olives, salt, pepper and olive oil and stir to combine. Transfer to a mesh grill-top chef's pan.

Prepare a hot fire in a grill.

Set the chef's pan on the grill, cover the grill and cook, shaking the pan occasionally, until the potatoes are lightly browned, 10 to 12 minutes. Add the tomatoes to the pan, cover the grill and cook until the tomato skins are blistered, about 4 minutes more.

Transfer the potato mixture to a serving bowl, drizzle with the vegetable drizzling oil and garnish with the parsley. Serves 6.
Williams-Sonoma Kitchen.

    Current date/time is Mon 05 Dec 2016, 2:26 am