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--- recipes:boiled_potatoes_with_black_olive_tapenade [2016/12/30 15:28] – created jmarcos
+++ recipes:boiled_potatoes_with_black_olive_tapenade [2017/01/04 15:55] (current) – jmarcos
@@ Line 1: / Line 1: @@
+{{ :recipes:boiled_potatoes_with_black_olive_tapenade.jpg?direct&200|}}
+====== Boiled Potatoes w/Black Olive Tapenade ======
+/* Description */
+<WRAP right>{(rater>id=100|name=boiled_potatoes_with_black_olive_tapenade|type=rate|headline=off)}</WRAP>
+|**Preheat:** °|**Yield:** 4-6 servings||
+|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00|
+====== Ingredients ======
+  * 2 pounds small red potatoes, unpeeled, halved
+  * 1 tablespoon salt
+  * 1/3 cup Black Olive Tapenade
+  * 1 tablespoon lemon juice
+  * 1 tablespoon chopped fresh parsley
+  * Extra-virgin olive oil
+====== Directions ======
+  - Bring 6 cups water, potatoes, and salt to boil in large saucepan over medium-high heat. Reduce heat to medium-low and simmer until potatoes are just tender when pierced with knife, 10 to 15 minutes.
+  - Reserve 1/4 cup cooking water. Drain potatoes and return them to pan. Combine tapenade, lemon juice, and 2 tablespoons cooking water in bowl. Add tapenade mixture to potatoes and fold gently to incorporate. Add remaining 2 tablespoons cooking water as needed to adjust consistency. Transfer potatoes to serving bowl, sprinkle with parsley, drizzle with oil, and serve.
+====== Notes ======
+NOTE FROM THE TEST KITCHEN: Use small red potatoes measuring about 1 1/2 inches in diameter.
+/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
+/*
+====== Nutrition ======
+|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
+|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
+|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
+*/
+{{tag>Recipes Side/Starch AmericasTestKitchen }}
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