ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Greek-Style Baby Potatoes

Photo: Jennifer Causey   

Hands-on time 15 mins
Total time 30 mins

Serves: 4

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.


  • 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

Nutrition 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

How to Make It

  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.