CL Roasted Potato Wedges with Olive Tapenade - 6 pts

[Guest guest]

@@@@@

CL Roasted Potato Wedges with Olive Tapenade - 6 pts

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

 

 

 

 

 

Preheat oven to 400°.

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 400° for 25 minutes or until tender,

stirring occasionally. Add olive mixture; toss gently. Bake an

additional 5 minutes. Sprinkle with parsley and thyme.

 

Yield: 2 servings (serving size: 8 potato wedges)

 

NUTRITION PER SERVING

CALORIES 308(27% from fat); FAT 9.2g (sat 1.5g,mono 5.1g,poly 2.5g);

PROTEIN 5.7g; CHOLESTEROL 0.0mg; CALCIUM 51mg; SODIUM 330mg; FIBER

4.9g; IRON 4.1mg; CARBOHYDRATE 54.2g

 

Source: Jennifer Viegas, Cooking Light, JUNE 1997

Formatted by Chupa BAbi in MC: 10.26.04

 

-----