Olive Pesto Smashed Potatoes
“Smashing the potatoes gives you more surface to caramelize,” says Napa Valley chef Michael Chiarello. “And you can spread the tapenade evenly, so you get seasoning in every bite.” To make these on a gas grill, preheat the skillet over medium-high heat, then cook as directed.
Ingredients
- 2 garlic cloves, minced
- 1/4 cup chopped fresh basil leaves
- 1 cup kalamata olives, pitted and patted dry
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly grated parmesan cheese
- 12 small red or Yukon Gold potatoes (2 to 3 in. diameter), well-scrubbed
- 2 tablespoons minced flat-leaf parsley
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