Smashed Potatoes With Tapenade Recipe

Name: Smashed Potatoes With Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Kalamata olives, minced; 2 tablespoons capers, rinsed and minced; 1 teaspoon grated lemon zest; 1 tablespoon fresh lemon juice; 1 1/2 teaspoons fresh thyme, chopped; 1/2 cup extra virgin olive oil; Freshly ground black pepper; 4 red or white potatoes, about 5 ounces each, well-scrubbed; 2 tablespoons red wine vinegar; 1 bay leaf; 6 black peppercorns; Salt

Servings: persons

1 cup Kalamata olives, minced
2 tablespoons capers, rinsed and minced
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1 1/2 teaspoons fresh thyme, chopped
1/2 cup extra virgin olive oil
Freshly ground black pepper
4 red or white potatoes, about 5 ounces each, well-scrubbed
2 tablespoons red wine vinegar
1 bay leaf
6 black peppercorns
Salt

1
In a bowl, combine all ingredients for tapenade.
2
May be refrigerated up to one week in a tightly sealed container.
3
Put potatoes in a saucepan with vinegar, bay leaf, peppercorns, salt and water to cover.
4
Bring to a boil, then reduce heat and continue to cook for 12 to 15 minutes, until potatoes are soft.
5
Drain.
6
While still warm, place potatoes in a dishtowel and gently crush with the flat of your hand on a hard surface.
7
Heat a seasoned griddle over medium-low grill or stovetop until a drop of water sizzles on surface.
8
Place potatoes on griddle and cook without moving until golden brown, about 5 minutes.
9
Remove potatoes to a plate with a wide spatula.
10
Top uncooked side with 2 tablespoons tapenade, pressing it into potato.
11
Put potatoes back on griddle, tapenade side down, and cook another 5 minutes.
12
Serve immediately.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup Kalamata olives, minced, 2 tablespoons capers, rinsed and minced, 1 teaspoon grated lemon zest, 1 tablespoon fresh lemon juice, and more.

Yes, Smashed Potatoes With Tapenade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smashed Potatoes With Tapenade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions