Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Cook the potatoes and make the olive mixture a day ahead; combine them before serving.
Ingredients[]
- 3 pounds small red potatoes
- 2 tablespoons water
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup green olives, pitted and halved lengthwise
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow bell pepper
- 1/2 cup thinly slices green onions
- 3 tablespoons capers
- 2 tablespoons extra virgin olive oil
- 1 tablespoon grated lemon rind
- 2 teaspoons chopped fresh oregano
- 2 garlic cloves, minced
- 2 ounces Parmigiano-Reggiano cheese, shaved (about 1/2 cup)
Directions[]
- Preheat oven to 375°.
- 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° for 55 minutes or until tender.
- Uncover and cool.
- Cut in half.
- To prepare olive mixture, combine olives and next 8 ingredients.
- Add potatoes and cheese; toss gently to combine.
Yield: 8 servings (serving size: about 1 cup)