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Cook the potatoes and make the olive mixture up to a day ahead, then combine them just before serving. You can throw the cooked potatoes on the grill for a moment, which makes them crisp on the outside - and pretty, too.

Recipe by Cooking Light June 2003

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Recipe Summary

Yield:
8 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • To prepare potatoes, place potatoes in a 13 x 9-inch baking dish. Drizzle with water; sprinkle with salt and pepper. Cover with aluminum foil; bake at 375° 55 minutes or until tender. Uncover and cool 5 minutes. Cut in half.

  • To prepare olive mixture, combine olive oil, bell pepper, and next 7 ingredients (bell pepper through garlic) in a large bowl. Add potatoes and cheese to bell pepper mixture; toss gently to combine.

Nutrition Facts

210 calories; calories from fat 30%; fat 7g; saturated fat 1.9g; mono fat 4.1g; poly fat 0.7g; protein 7.1g; carbohydrates 31.2g; fiber 3.5g; cholesterol 6mg; iron 2.7mg; sodium 506mg; calcium 131mg.
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