Roasted Potato Wedges With Olive Tapenade

1. 1

   Preheat oven to 400u00b0.

2. 2

   Combine the olives, pine nuts, water, capers, garlic, and 1 teaspoon oil in a blender; process until smooth. Set aside.

3. 3

   Place potato wedges in a shallow 2-quart baking dish. Drizzle with 2 teaspoons oil; toss well. Bake at 400u00b0 for 25 minutes or until tender, stirring occasionally. Add olive mixture; toss gently. Bake an additional 5 minutes. Sprinkle with parsley and thyme.

* Per serving · 4 servings · Values may vary.

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