Wine-Roasted Potatoes with Onions and Olives
Yield: 8 Servings
Baby Red or Fingerling potatoes 4 pounds
Small red onion, thinly sliced 1 each
Nicoise olives, pitted 1 cup
Extra virgin olive oil 1/4 cup
White wine 2 Tablespoons
Bay leaves 4 each
Garlic cloves, peeled and thinly sliced 2 each Salt and pepper
1. Wash and dry the potatoes, peeling them if desired. In a bowl, toss the potatoes with the oil, wine, olive, bay leaves and garlic. Season well with salt and pepper.
2. Tear four sheets of aluminum foil, each one large enough to wrap the potato mixture. Stack two sheets on a sheet pan and pour the potato mixture on top of the foil. Top with the remaining two sheets of foil and seal the edge tightly.
3. Place the package on a hot grill and roast, turning once or twice, until the potatoes are tender, about 45 minutes to one hour.