Roasted Potato Wedges with Olive Tapenade |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
1/3 cup medium pitted ripe olives |
1 tablespoon pine nuts |
1 tablespoon water |
1 teaspoon capers |
1 garlic clove |
3 teaspoons olive oil, divided |
2 medium baking potatoes, each cut into 8 wedges |
1 tablespoon minced fresh parsley |
1 tablespoon minced fresh thyme |
Directions:
1. Preheat oven to 400°.
2. Combine the olives, pine nuts, water, capers, garlic, and 1 teaspoon oil in a blender; process until smooth. Set aside.
3. 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.
|
|