Preheat oven to 190C. Place potatoes, oil, oregano and garlic in a roasting pan and toss to combine. Roast for 1 hour or until potatoes are golden. Season with salt and pepper.
To make green olive tapenade, using a food processor, process all the ingredients, except the oil, until chopped. Gradually add oil and 1 tsp salt, and process to a rough paste. Season with pepper. Makes 1½ cups.
Spoon green olive tapenade over the roast potatoes and serve with lemon wedges.
As seen in Feast Magazine, Issue 16, pg71.
Photography by John Laurie & Brett Stevens
To make green olive tapenade, using a food processor, process all the ingredients, except the oil, until chopped. Gradually add oil and 1 tsp salt, and process to a rough paste. Season with pepper. Makes 1½ cups.
Spoon green olive tapenade over the roast potatoes and serve with lemon wedges.
As seen in Feast Magazine, Issue 16, pg71.
Photography by John Laurie & Brett Stevens