Roasted Potatoes with Citrus-Spiked Tapenade



  • 1 pound Yukon gold potatoes, cubed
  • 1 pound small red potatoes, halved
  • 4 teaspoons olive oil, divided
  • 1 teaspoon finely chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 12 chopped pitted manzanilla (or green) olives
  • 12 chopped pitted Kalamata olives
  • 1 teaspoon anchovy paste
  • 1/2 garlic clove, minced
  • 1 teaspoon grated orange rind
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • Fresh rosemary sprig (optional)


1. Preheat oven to 450°.

2. Combine potatoes, 1 tablespoon oil, and next 3 ingredients (through pepper) on a pan coated with cooking spray; toss to coat. Bake at 450° for 20 minutes.

3. Combine the olives, 1 teaspoon oil, and remaining ingredients; toss with potatoes, and garnish, if desired.

  • Prep Time:
  • Cook Time:

  • Flavor roasted potatoes with an olive tapenade spiked with lemon and orange rind.
  • Yield: 8 servings (serving size: 1/2 cup)

Nutritional Information

Calories per serving: 132
Fat per serving: 5g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 1g
Protein per serving: 2g
Carbohydrate per serving: 20g
Fiber per serving: 2g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 308mg
Calcium per serving: 13mg