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0.0 – 0 reviews • Potato
| Level: |
Easy |
| Total: |
25 min |
| Prep: |
10 min |
| Cook: |
15 min |
| Yield: |
4 – 6 servings |
Ingredients
- 2 pounds fingerling potatoes
- 6 cloves garlic, crushed
- 1 bay leaf
- Kosher salt
- 4 bell peppers (red and/or yellow), stemmed and quartered
- 2 bunches scallions, trimmed
- 5 tablespoons extra-virgin olive oil
- 2 to 3 tablespoons sherry vinegar
- 2 tablespoons chopped fresh parsley
Instructions
- Put the potatoes, garlic and bay leaf in a saucepan; cover with water and season with salt. Bring to a boil, lower the heat and simmer until almost tender, about 5 minutes. Drain, discarding the bay leaf; transfer the potatoes to a bowl (halve any that are large). Add the peppers and scallions; drizzle with 2 tablespoons olive oil, season with salt and toss.
- Preheat a grill to medium. Grill the vegetables, turning occasionally, until the potatoes are tender and the peppers and scallions are charred, 3 minutes for the scallions and 5 to 6 minutes for the potatoes and peppers. Transfer to a cutting board to cool slightly.
- Scrape the skin off the peppers with a paring knife and cut them into large chunks; coarsely chop the scallions. Combine the potatoes, peppers and scallions in a serving bowl. Drizzle with the vinegar and the remaining 3 tablespoons olive oil. Sprinkle with the parsley and season with salt; toss.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
259 |
| Total Fat |
12 g |
| Saturated Fat |
2 g |
| Carbohydrates |
35 g |
| Dietary Fiber |
6 g |
| Sugar |
5 g |
| Protein |
5 g |
| Cholesterol |
0 mg |
| Sodium |
674 mg |
