SMASHED POTATOES WITH TAPENADE

Smashed Potatoes With Tapenade image

Provided by Oliver Schwaner-Albright

Time 45m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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