Roasted Potatoes with Citrus-Spiked Tapenade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Flavor roasted potatoes with an olive tapenade spiked with lemon and orange rind. Ingredients:
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) |
Directions:
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.
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