OLIVES JACKED POTATOES
Try this spiced, blended green and black olive tapenade over roasted red potatoes. So tasty and delicious!.
- 1/4 oz red potato
- 4 cups green drained pitted olives
- 4 cups black drained pitted olives
- 4 limes zest
- 4 lemons zest
- 4 limes juice
- 3 tbsp fresh thyme
- 1 tsp fresh oregano
- 1 cup evoo
- Finely chopped parsley
- Fresh ground pepper
- Extra virgin olive oil
- Balsamic reduction
STEP BY STEP INSTRUCTIONS
For the olive tapenad
Place all olives, spices and evoo in the food processor. Using the pulse function in the food processor give the olives a medium/small chop.
For the potatoes
Pre-heat oven to 450f.
Place the potato on a paper towel. Cover the potato with half of the paper towel sheet and smash lightly. Repeat for each potato.
Place red potatoes in cookie sheet and garnish each potato with a tablespoon of the olive tapenade. Place potatoes in oven and bake until edges start roasting.
Remove potatoes from oven and place each one individually in a small serving plate or all together in one large serving plate.
Garnish potatoes with fresh, balsamic reduction, parsley, olive oil, fresh ground pepper and olive tapenade. Ready to use.