Roasted Potato Wedges with Olive Tapenade
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INGREDIENTS 1/3 cup medium pitted ripe olives
1 tablespoon pine nuts
1 tablespoon water
1 teaspoon capers
1 teaspoon olive oil
1 garlic clove
2 medium baking potatoes, each cut into 8 wedges
2 teaspoons olive oil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh thymePreheat oven to 400 degrees.
Combine first 6 ingredients in a blender; cover and process until smooth.
Place potato in a shallow 2-quart baking dish. Drizzle with 2 teaspoons oil; toss. Bake at 400 degrees for 25 minutes or until tender, stirring occasionally. Add olive mixture; toss. Bake 5 minutes more. Sprinkle with parsley and thyme.
Makes 2 servings