Greek-Style Baby Potatoes

Greek Style Baby PotatoesRecipe

Photo: Jennifer Causey   

Serve boiled potatoes and roasted peppers with olive oil, salt, pepper, and parsley for a superior leafless summer salad. Cook potatoes until they're perfectly crisp-tender.

Serves: 4


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1 red bell pepper, halved lengthwise and seeded
4 cups olive oil
1 1/2 pounds baby new potatoes, halved (about 4 cups)
4 fresh bay leaves
12 Castelvetrano or other large olives, halved (about 1/3 cup)
1/2 cup loosely packed fresh flat-leaf parsley leaves
Kosher salt and black pepper


Hands-on: 15 Minutes
Total: 30 Minutes

1. Preheat broiler. Place bell pepper halves cut-side down on a foil-lined baking sheet. Brush tops with 1 tablespoon of the oil. Broil 4 inches from heat until charred, 6 to 8 minutes. Place in a bowl; cover tightly with plastic wrap. Let stand 10 minutes. Peel and cut into strips.

2. Combine potatoes, bay leaves and remaining oil in a large pan over medium-high heat. Simmer until potatoes are very tender, 12 to 15 minutes.

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

Created date

April 2016

Nutritional Information

Calories 368
Fat 25 g
Satfat 3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4 g
Carbohydrate 33 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 737 mg
Calcium 37 mg