Olive and Sun-Dried Tomato Tapenade Potatoes

Name: Olive and Sun-Dried Tomato Tapenade Potatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 237 milliliters cherry tomatoes, halved; 1 Tbsp extravirgin olive oil; 2 Tbsps fresh basil, chopped; 2 teaspoons minced garlic; 59 milliliters pitted kalamata olives, minced; 1 teaspoons kosher salt, divided; 907 grams red potatoes; 59 milliliters oil-packed sun-dried tomato halves, drained and minced; 2 Tbsps white wine vinegar

Olive and Sun-Dried Tomato Tapenade Potatoes is a gluten free, whole 30, and vegan recipe with 6 servings. This recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 4g of fat, and a total of 153 calories. It works well as a cheap condiment. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of kosher salt, garlic, extravirgin olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Cool slightly; cut into 1 1/2-inch chunks.

Ingredients you will need

Potato