Greek-style child Potatoes

greek-style-baby-potatoes

greek-fashiontoddler-potatoes
Jennifer Causey

elements

1 crimson bell pepper, halved lengthwise and seeded
four cups olive oil
1 1/2 pounds toddler new potatoes, halved (approximately 4 cups)
four clean bay leaves
12 Castelvetrano or different massive olives, halved (approximately 1/3 cup)
half of cup loosely packed sparkling flat-leaf parsley leaves
Kosher salt and black pepper
education

1. Preheat broiler. vicinity bell pepper halves reduceaspect down on a foil-coated baking sheet. Brush tops with 1 tablespoon of the oil. Broil 4 inches from heat till charred, 6 to 8 mins. region in a bowl; cover tightly with plastic wrap. permit stand 10 minutes. Peel and reduce into strips.

2. combine potatoes, bay leaves and ultimate oil in a huge pan over medium-high heat. Simmer tillpotatoes are very tender, 12 to fifteen mins.

3. switch potatoes to a bowl with a slotted spoon; discard bay leaves. Stir in olives, parsley, three/4 teaspoon salt and 1/4 teaspoon black pepper. Serve heat.

Print
active: 15 mins
overall: 30 minutes
Yield: Serves four
nutritional statistics
energy per serving:
368
fat according to serving:
25g
Saturated fats according to serving:
3g
ldl cholesterol consistent with serving:
0mg
Fiber per serving:
4g
Protein in keeping with serving:
4g
Carbohydrate in keeping with serving:
33g
Sodium per serving:
737mg
Iron per serving:
2mg
Calcium per serving:
37mg
true to recognize
Poaching potatoes in olive oil makes for a luxurious facet to serve with a light fundamental dish.
This Recipe Is
Low cholesterol