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
For the olive tapenade
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.