Flavor roasted potatoes with an olive tapenade spiked with lemon and orange rind.

Marge Perry

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

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

Nutrition Facts

132 calories; fat 5g; saturated fat 1g; mono fat 3g; poly fat 1g; protein 2g; carbohydrates 20g; fiber 2g; cholesterolmg; iron 1mg; sodium 308mg; calcium 13mg.