Greek-Style Baby Potatoes


Jennifer Causey


  • 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


1. 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.

2. 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.

3. 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.

  • Active:
  • Total:
  • Yield: Serves 4

Nutritional Information

Calories per serving: 368
Fat per serving: 25g
Saturated fat per serving: 3g
Cholesterol per serving: 0mg
Fiber per serving: 4g
Protein per serving: 4g
Carbohydrate per serving: 33g
Sodium per serving: 737mg
Iron per serving: 2mg
Calcium per serving: 37mg

Good to Know

Poaching potatoes in olive oil makes for a luxurious side to serve with a light main dish.

This Recipe Is

Robin Bashinsky