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Flavorful Red Potatoes Recipe

Flavorful Red Potatoes Recipe photo by Taste of Home

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This recipe is not only a wonderful side dish, but also hearty enough to make a satisfying late-night supper. It’s delicious with both baby red or white potatoes, and if you can’t find those, use larger potatoes cut in quarters. Wolfgang Hanau – West Palm Beach, FL

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Flavorful Red Potatoes Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

12 small red potatoes
1/2 cup grated Parmesan cheese
1/2 cup olive oil
2 tablespoons minced fresh parsley
2 tablespoons capers, drained
2 tablespoons sliced Greek olives
1 tablespoon thinly sliced green onion
1 teaspoon white wine vinegar
1/4 teaspoon pepper

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
Meanwhile, in a small bowl, combine the remaining ingredients. Drain potatoes; cool slightly. Cut each in half; place in a serving bowl. Add cheese mixture; toss gently to coat. Yield: 6 servings.

Nutritional Facts 2/3 cup equals 264 calories, 21 g fat (4 g saturated fat), 6 mg cholesterol, 240 mg sodium, 16 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Flavorful Red Potatoes in Simple & Delicious May/June 2009, p35

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Reviews for Flavorful Red Potatoes

Flavorful Red Potatoes

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Reviewed on Jul. 13, 2012 by Ab0628

Did not use the capers, olives, or green onion. I would like these additions, but my family wouldn't. I thought these were good.

Reviewed on Apr. 09, 2012 by KPiech

These were great and very easy. The taste was good. I forgot the olives and didn't use capers. I liked it just the way it was.

Reviewed on Sep. 24, 2011 by ameeadora06

I was a little hesitant about making this thinking that with the capers and the Greek olives that it might turn out a bit overwhelming/salty. But I loved it! The olive oil mellowed it out smoothly and everything went together beautifully!

Reviewed on Oct. 29, 2009 by CMDay2115

Yes! I did however make it without the green onion and pepper since I"m allergice to them. Still...awesome! I'm making it again today.