Roasted Potatoes with Citrus-Spiked Tapenade

Flavor roasted potatoes with an olive tapenade spiked with lemon and orange rind.


8 servings (serving size: 1/2 cup)

Recipe Time

Prep: 20 Minutes
Cook: 40 Minutes

Nutritional 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


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)


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.