Ingredients
2-1/4 lbs. small red skinned potatoes
5 Tbsp. extra-virgin olive oil
salt and freshly ground pepper
5 green onions - white and green - thinly sliced
2 cloves garlic minced
2 Tbsp. coarsely chopped fresh flat leaf parsley
2 tsp. fresh oregano, chopped
1/2 c. pitted imported black olives
3 oz. Parmigiano Regiano cheese Directions
Preheat the oven to 375F°.
Wash the potatoes and place them in a 13" x 9" baking pan. Drizzle the potatoes with 1 tsp. of the oil, season with salt and pepper, cover with foil and bake until tender, 50 - 60 min.
Preheat a ridged grill pan or an outdoor grill.
When the potatoes are cool enough to handle, cut them in half. Place the potatoes in a bowl and drizzle them with 2 tablespoons of the olive oil. Toss the potatoes to coat them. Grill them, turning occasionally until golden brown, about 5 - 7 minutes.
Remove the potatoes from the grill and place them in a large serving bowl. Add the remaining olive oil, green onions, garlic, parsley, oregano and olives. Season to taste with salt and pepper. Using a cheese shaver, shave long, thin slices of the Parmigiano on top of the potatoes. Toss gently and serve immediately.