Grilled Potatoes with Tomatoes and Olives
- 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
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.