Roasted Potato Wedges with Olive Tapenade



2 servings (serving size: 8 potato wedges)

Recipe from

Cooking Light

Nutritional Information

Calories 308
Caloriesfromfat 27 %
Fat 9.2 g
Satfat 1.5 g
Monofat 5.1 g
Polyfat 2.5 g
Protein 5.7 g
Carbohydrate 54.2 g
Fiber 4.9 g
Cholesterol 0.0 mg
Iron 4.1 mg
Sodium 330 mg
Calcium 51 mg


1/3 cup medium pitted ripe olives
1 tablespoon pine nuts
1 tablespoon water
1 teaspoon capers
1 garlic clove
3 teaspoons olive oil, divided
2 medium baking potatoes, each cut into 8 wedges
1 tablespoon minced fresh parsley
1 tablespoon minced fresh thyme


Preheat oven to 400°.

Combine the olives, pine nuts, water, capers, garlic, and 1 teaspoon oil in a blender; process until smooth. Set aside.

Place potato wedges in a shallow 2-quart baking dish. Drizzle with 2 teaspoons oil; toss well. Bake at 400° for 25 minutes or until tender, stirring occasionally. Add olive mixture; toss gently. Bake an additional 5 minutes. Sprinkle with parsley and thyme.

Jennifer Viegas,

Cooking Light

June 1997
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