Moroccan-Style Roasted Potatoes

• Vegetarian
• Gluten free

• Produce

  • 2 Garlic cloves
  • 1/2 Lemon
  • 4 Potatoes, medium-sized

• Condiments

  • 4 tbsp Capers
  • 1/4 cup Green olives

• Oils & Vinegars

  • 1/2 cup Olive oil
  • 1/4 cup Sundried tomatoes in oil

• Dairy

  • 1/3 cup Parmesan

Found on aforkstale.com

Description

Ingredients

• 4 medium sized potatoes
• ¼ cup sundried tomatoes in oil
• 4 tbsp capers
• ¼ cup green olives
• ⅓ cup Parmesan
• 2 garlic cloves, peeled
• ½ lemon
• ½ cup olive oil

Directions

• Rinse and clean potatoes.
• Boil whole potatoes 6 to 7 minutes to parboil them.
• Remove from heat. Drain pot. Leave potatoes in pot and cover with a lid to steam dry for 3 additional minutes.
• Place sundried tomatoes, capers, green olives, Parmesan, garlic cloves, lemon and ¼ cup of olive oil in food processor or blender and pulse into a finely chopped tapenade. Set aside.
• Cut each potato into 6 wedge slices.
• Evenly coat potato wedges with ¼cup olive oil for roasting.
• Roast at 350 for 25 minutes.
• Take potatoes out of oven and toss evenly in tapenade. Place potatoes back in oven and roast an additional 20 minutes. Serve immediately.