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Roasted Potatoes with Citrus-Spiked Tapenade

Prep time 20 mins
Cook time 40 mins
Yield 8 servings (serving size: 1/2 cup)
Flavor roasted potatoes with an olive tapenade spiked with lemon and orange rind.

Ingredients

  • 1 pound Yukon gold potatoes, cubed
  • 1 pound small red potatoes, halved
  • 4 teaspoons olive oil, divided
  • 1 teaspoon finely chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 12 chopped pitted manzanilla (or green) olives
  • 12 chopped pitted Kalamata olives
  • 1 teaspoon anchovy paste
  • 1/2 garlic clove, minced
  • 1 teaspoon grated orange rind
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • Fresh rosemary sprig (optional)

Nutrition Information

  • calories 132
  • fat 5 g
  • satfat 1 g
  • monofat 3 g
  • polyfat 1 g
  • protein 2 g
  • carbohydrate 20 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 308 mg
  • calcium 13 mg

How to Make It

  1. Preheat oven to 450°.

  2. Combine potatoes, 1 tablespoon oil, and next 3 ingredients (through pepper) on a pan coated with cooking spray; toss to coat. Bake at 450° for 20 minutes.

  3. Combine the olives, 1 teaspoon oil, and remaining ingredients; toss with potatoes, and garnish, if desired.