Grilled Potatoes with Feta, Green Olives and Mint

August 2, 2012 by Kenmore

Cooking vegetables on the grill can really add a unique flavor. With the right preparation, you can create a truly memorable dish.


preparation time
15 mins

cook time




2.25 pounds small, red-skinned new potatoes

6 tablespoons extra virgin olive oil

0.5 teaspoons kosher salt

0.5 cup water

2 teaspoons lemon zest

2 tablespoons fresh flat leaf parsley leaves chopped

2 tablespoons fresh mint leaves chopped

2 teaspoons fresh oregano or marjoram leaves chopped

0.5 cup Picholine olives pitted, coarsely chopped

3 ounces feta cheese drained and crumbled


Pre-cook Potatoes

Preheat an oven to 400 degrees. Scrub the potatoes, cut them in half or in quarters depending on their size (they should be one-bite size) and place in a clay or metal baking dish. (Do not crowd the pan or they will take much longer to cook. The potatoes should be in a crowded single layer at most.) Drizzle with 1 tablespoon olive oil and sprinkle with salt. Add 1/2 cup of water by pouring into the corner of the baking dish. Cover tightly with foil and bake until tender, 30 minutes. (A knife inserted into the potato should encounter no resistance.) Cool slightly.

Grill Potatoes

Preheat an indoor or outdoor grill until hot. Brush the grill with 1 tablespoon of olive oil and toss the potatoes with 2 tablespoons olive oil. Grill, turning occasionally, until they have grill marks, 5-7 minutes. Remove from the grill and place in a large serving bowl.

Assemble Salad

Add the remaining 2 tablespoons olive oil to the grilled potatoes, plus the lemon zest, parsley, mint, oregano and olives. Mix well. Add the crumbled feta. Season to taste with salt and pepper. Toss gently and serve warm or at room temperature.


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