Roasted Potato Wedges with Olive Tapenade

Yield: 2 servings (serving size: 8 potato wedges)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 308
  • Calories from fat: 27%
  • Fat: 9.2g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 2.5g
  • Protein: 5.7g
  • Carbohydrate: 54.2g
  • Fiber: 4.9g
  • Cholesterol: 0.0mg
  • Iron: 4.1mg
  • Sodium: 330mg
  • Calcium: 51mg


  • 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


  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.
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