Roasted Potato Wedges with Olive Tapenade Recipe
Ingredients
| Ripe olives | 2 Tablespoon, pitted | |
| Pine nuts | 1 Tablespoon | |
| Water | 1 Tablespoon | |
| Capers | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), peeled | |
| 2 medium baking potatoes, each cut lengthwise into 8 wedges | ||
| Olive oil-flavored cooking spray | ||
| Minced parsley | 1 Tablespoon | |
| Thyme | 1 Tablespoon, minced | |
Directions
GETTING READY
1. Preheat the oven to 400° F
MAKING
2. in a food processor, combine olives, water, capers, pine nuts and garlic into a smooth paste; set it aside
3. On a 11"X7" baking dish, place the potato wedges, coat with cooking spray and toss well
4. Bake in the oven for half an hour or less till slightly browned and stir occasionally
5. Spoon the olive mixture on top opf the potatoes and bake for another five minutes
SERVING
6. Arrange the wedges on to a serving platter and sprinkle with pasrley and thyme
1. Preheat the oven to 400° F
MAKING
2. in a food processor, combine olives, water, capers, pine nuts and garlic into a smooth paste; set it aside
3. On a 11"X7" baking dish, place the potato wedges, coat with cooking spray and toss well
4. Bake in the oven for half an hour or less till slightly browned and stir occasionally
5. Spoon the olive mixture on top opf the potatoes and bake for another five minutes
SERVING
6. Arrange the wedges on to a serving platter and sprinkle with pasrley and thyme
Chef
