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Roasted Potato Wedges with Olive Tapenade

Yield 2 servings (serving size: 8 potato wedges)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

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

  3. 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.