Roasted Potato Wedges with Olive Tapenade

Ingredients

• 2 medium baking potatoes cut into 8 wedges
• 1 teaspoon capers 
• 1 tablespoon parsley fresh minced
• 1 tablespoon thyme leaves fresh minced
• 1  garlic clove 
• 3 teaspoons olive oil divided
• 0.3 cup olives pitted ripe
• 1 tablespoon pinenuts 
• 1 tablespoon water 

Equipment

• oven
• blender
• baking pan

Directions

1. Preheat oven to 40
2. Combine the olives, pine nuts, water, capers, garlic, and 1 teaspoon oil in a blender; process until smooth. Set aside.
3. Place potato wedges in a shallow 2-quart baking dish.
4. Drizzle with 2 teaspoons oil; toss well.
5. Bake at 400 for 25 minutes or until tender, stirring occasionally.
6. Add olive mixture; toss gently.
7. Bake an additional 5 minutes.
8. Sprinkle with parsley and thyme.