Hands-on Time
15 Mins
Total Time
1 Hour 30 Mins
Yield
8 servings (serving size: about 3/4 cup)
Photo: Charles Masters; Styling: Alma Melendex

How to Make It

Step 1

Soak wood chips in water 1 hour; drain.

Step 2

Remove the grill rack, and set aside. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat. Maintain temperature at 400°. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 cup wood chips to pan. Place grill rack on grill. Combine 1 tablespoon oil, pepper, salt, and potatoes in a medium bowl; toss to coat. Arrange potatoes in a single layer in a disposable foil pan. Place pan over unheated side; close lid. Cook 30 minutes at 400° or until tender, and add remaining 1 cup wood chips after 15 minutes. Remove potatoes from grill. Combine potatoes, olives, and onions in a medium bowl.

Step 3

Combine the remaining oil, parsley, and remaining ingredients in a small bowl; stir with a whisk. Drizzle oil mixture over potato mixture; toss well.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews