2 pounds small red or yellow-skinned new potatoes3 tablespoons extra virgin olive oilSalt and freshly ground black pepper
Preheat an oven to 375°F. Wash the potatoes and place in a 13 X 9-inch baking dish. Drizzle with 1 tablespoon olive oil, season with salt and pepper, cover with foil and bake until easily skewered, 40 to 60 minutes depending upon the size of the potatoes.
Preheat an outdoor grill. Cut the potatoes in half. Place the remaining 2 tablespoons olive oil in a small bowl. Dip the cut side of the potatoes in the oil and place on a hot grill. Grill until the potatoes are hot and the cut side has golden brown grill mark, 5 to 7 minutes. Remove from the grill and place in a large serving bowl. Add the remaining ingredients, toss together and serve immediately.
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