About 8 medium potatoes (I used gold, but red or russett are fine)

1/2 cup olive oil

2 tablespoons sugar

2 tablespoons pepper

Tapenade:

1 1/2 cups pitted black olives

1/2 cup bottled capers, drained (3 ounce jar)

1 tin flat fillets of anchovies, ripped into pieces

2 tablespoons brown mustard

1 can (7 ounces) albacore tuna, drained

About 2/3 cup olive oil

Preheat oven to 400 degrees.  Cut potatoes into wedges and place in a large bowl.  Pour olive oil over and toss to coat.  Spread on a baking pan, sprinkle with sugar and pepper and roast about 20-25 minutes or until tender and golden.

Make tapenade:  Place olives, capers, anchovies, mustard and tuna in a food processor.  Pulse until well mixed, but not pureed.  Add olive oil and pulse in (that gives it a nice dipping consistency).  Serve tapenade at room temperature and potatoes slightly warm.  Makes about 1 1/2 cups.  Stores in refrigerator for up to a week.