Greek-Style Baby Potatoes
- 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
- 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.
- 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.
- 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.
red bell pepper, olive oil, baby new potatoes, bay leaves, castelvetrano, parsley, kosher salt
Taken from www.myrecipes.com/recipe/greek-style-baby-potatoes (may not work)