Roasted Potato Wedges with Olive Tapenade

By Lv2Cook

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

Preparation

Step 1

Preheat oven to 400º

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 400º for 25 minutes or until tender, stirring occasionally. Add olive mixture; toss gently. Bake an additional 5 minutes. Sprinkle with parsley and thyme.

Serving Size: 8 potato wedges