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Grilled Potatoes with Tomatoes and Olives

Grilled Potatoes with Tomatoes and Olives
Cooked on an outdoor grill, these Provençal-style potatoes are delicious served alongside our Olive Oil-Poached Tuna (see related recipe at left).

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

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.