Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light June 1997


Recipe Summary

2 servings (serving size: 8 potato wedges)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

  • Combine the olives, pine nuts, water, capers, garlic, and 1 teaspoon oil in a blender; process until smooth. Set aside.

  • 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.

Nutrition Facts

308 calories; calories from fat 27%; fat 9.2g; saturated fat 1.5g; mono fat 5.1g; poly fat 2.5g; protein 5.7g; carbohydrates 54.2g; fiber 4.9g; iron 4.1mg; sodium 330mg; calcium 51mg.