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
Jennifer Viegas
Recipe by Cooking Light June 1997

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Yield:
2 servings (serving size: 8 potato wedges)
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • 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.
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