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Flavorful Red Potatoes

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 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


  • 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.
Nutrition Facts
2/3 cup: 264 calories, 21g fat (4g saturated fat), 6mg cholesterol, 240mg sodium, 16g carbohydrate (1g sugars, 2g fiber), 4g protein.

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  • xlsalbums
    Sep 13, 2012

    No comment left

  • Ab0628
    Jul 13, 2012

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

  • KPiech
    Apr 9, 2012

    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.

  • ameeadora06
    Sep 24, 2011

    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!

  • CMDay2115
    Oct 29, 2009

    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.

  • sodapop1166
    Sep 21, 2009

    No comment left