Boiled Baby Red Potatoes With Olive Tapenade
- SERVES 4 TO 6
- Use small red potatoes measuring about 1 1/2 inches in diameter.
- INGREDIENTS
- 2 pounds small red potatoes, unpeeled, halved
- 1 tablespoon salt
- 1/3 cup Black Olive Tapenade (see related content)
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- Extra-virgin olive oil
- 1. Bring 6 cups water, potatoes, and salt to boil in large saucepan over medium-high heat. Reduce heat to medium-low and simmer until potatoes are just tender when pierced with knife, 10 to 15 minutes.
- 2. Reserve 1/4 cup cooking water. Drain potatoes and return them to pan. Combine tapenade, lemon juice, and 2 tablespoons cooking water in bowl. Add tapenade mixture to potatoes and fold gently to incorporate. Add remaining 2 tablespoons cooking water as needed to adjust consistency. Transfer potatoes to serving bowl, sprinkle with parsley, drizzle with oil, and serve.
red potatoes, ingredients, red potatoes, salt, black olive tapenade, lemon juice, parsley, extravirgin olive oil
Taken from www.epicurious.com/recipes/member/views/boiled-baby-red-potatoes-with-olive-tapenade-52965711 (may not work)