Baked Baby Potatoes With Olive Pesto

1. 1

   Preheat oven to 400u00b0. Place potatoes in a large bowl. Add 2 tablespoons oil and salt; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake until tender, 30-35 minutes.

2. 2

   Meanwhile, place olives, onion, pine nuts and garlic in a food processor; pulse until chopped. Gradually add remaining oil; process to reach desired consistency.

3. 3

   When potatoes are cool enough to handle, cut thin slices off bottoms to allow potatoes to sit upright. Cut an X in the top of each potato; squeeze sides to open tops slightly. Place on a serving platter.

4. 4

   Spoon olive pesto onto potatoes; top with sour cream. If desired, sprinkle with pepper. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.