Roasted Potatoes with Citrus-Spiked Tapenade

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

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 132
  • Fat: 5g
  • Saturated fat: 1g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1g
  • Protein: 2g
  • Carbohydrate: 20g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 308mg
  • Calcium: 13mg


  • 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. 1. Preheat oven to 450°.
  2. 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. 3. Combine the olives, 1 teaspoon oil, and remaining ingredients; toss with potatoes, and garnish, if desired.
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