Recipe: Boiled Potatoes with Black Olive Tapenade

Potatoes are so good we even eat them boiled and unadorned. But sometimes it is fun to dress them up a little. Cook's Illustrated has devised a tapenade that's great with starches -- especially potatoes.

Photo courtesy Cook's Illustrated
Photo courtesy Cook's Illustrated

Boiled Potatoes with Black Olive Tapenade
Serves 4 to 6
2 pounds small red potatoes, unpeeled, halved
1 tablespoon salt
1/3 cup Black Olive Tapenade
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
Extra-virgin olive oil

Bring 6 cups water, potatoes, and salt to boil in large saucepan over medium-high heat. Reduce heat to medium-low and simmer until potatoes are just tender when pierced with knife, 10 to 15 minutes.

Reserve 1/4 cup cooking water. Drain potatoes and return them to pan. Combine tapenade, lemon juice, and 2 tablespoons cooking water in bowl. Add tapenade mixture to potatoes and fold gently to incorporate. Add remaining 2 tablespoons cooking water as needed to adjust consistency. Transfer potatoes to serving bowl, sprinkle with parsley, drizzle with oil, and serve.

Click here for a spaghetti with black olive tapenade recipe.