Flavor roasted potatoes with an olive tapenade spiked with lemon and orange rind.
Preheat oven to 450°.
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.
Combine the olives, 1 teaspoon oil, and remaining ingredients; toss with potatoes, and garnish, if desired.
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