Ingredients

For the tapenade

  • 1 cup Kalamata olives, minced
  • 2 tablespoons capers, rinsed and minced
  • 1 teaspoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 ½ teaspoons fresh thyme, chopped
  • ½ cup extra virgin olive oil
  • Freshly ground black pepper

For the potatoes

  • 4 red or white potatoes, about 5 ounces each, well-scrubbed
  • 2 tablespoons red wine vinegar
  • 1 bay leaf
  • 6 black peppercorns
  • Salt
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      376 calories; 30 grams fat; 4 grams saturated fat; 22 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 2 grams protein; 345 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

For the tapenade

  1. In a bowl, combine all ingredients for tapenade. May be refrigerated up to one week in a tightly sealed container.
  2. Put potatoes in a saucepan with vinegar, bay leaf, peppercorns, salt and water to cover. Bring to a boil, then reduce heat and continue to cook for 12 to 15 minutes, until potatoes are soft. Drain. While still warm, place potatoes in a dishtowel and gently crush with the flat of your hand on a hard surface.
  3. Heat a seasoned griddle over medium-low grill or stovetop until a drop of water sizzles on surface. Place potatoes on griddle and cook without moving until golden brown, about 5 minutes. Remove potatoes to a plate with a wide spatula. Top uncooked side with 2 tablespoons tapenade, pressing it into potato. Put potatoes back on griddle, tapenade side down, and cook another 5 minutes. Serve immediately.

45 minutes

Dining and Cooking