Baked Baby Potatoes with Olive Pesto | Best Health Magazine
These little cuties pack all the appeal of a steakhouse-style baked potato into something much smaller.
Ingredients
- 3 lbs. baby red potatoes ((1-3/4 inches wide, about 36))
- 6 tbsp olive oil (divided)
- 2 tsp salt
- 1-1/2 cups pimiento-stuffed olives
- 1/2 cup onion (chopped)
- 1/4 cup pine nuts (toasted)
- 2 garlic cloves (minced)
- 1/2 cup sour cream
- coarsely ground black pepper (optional)
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