Baked Baby Potatoes with Olive Pesto Recipe

Baked Baby Potatoes with Olive Pesto Recipe
Baked Baby Potatoes with Olive Pesto Recipe photo by Taste of Home
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Baked Baby Potatoes with Olive Pesto Recipe

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These little cuties pack all the appeal of a dinner baked potato into the perfect bite-sized appetizer. I top off each one with a dollop of sour cream and coarsely ground pepper.—Sarah Shaikh, Mumbai, India
MAKES:
30 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min.

Ingredients

  • 3 pounds baby red potatoes (1-3/4 inches wide, about 36)
  • 6 tablespoons olive oil, divided
  • 2 teaspoons salt
  • 1-1/2 cups pimiento-stuffed olives
  • 1/2 cup chopped onion
  • 1/4 cup pine nuts, toasted
  • 2 garlic cloves, minced
  • 1/2 cup sour cream
  • Coarsely ground pepper, optional

Directions

Preheat oven to 400°. 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.
Meanwhile, place olives, onion, pine nuts and garlic in a food processor; pulse until chopped. Gradually add remaining oil; process to reach desired consistency.
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.
Spoon olive pesto onto potatoes; top with sour cream. If desired, sprinkle with pepper. Serve warm. Yield: about 3 dozen.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Baked Baby Potatoes with Olive Pesto in Taste of Home Christmas Annual Annual 2014

  • 3 pounds baby red potatoes (1-3/4 inches wide, about 36)
  • 6 tablespoons olive oil, divided
  • 2 teaspoons salt
  • 1-1/2 cups pimiento-stuffed olives
  • 1/2 cup chopped onion
  • 1/4 cup pine nuts, toasted
  • 2 garlic cloves, minced
  • 1/2 cup sour cream
  • Coarsely ground pepper, optional
  1. Preheat oven to 400°. 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. 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. 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. Spoon olive pesto onto potatoes; top with sour cream. If desired, sprinkle with pepper. Serve warm. Yield: about 3 dozen.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Baked Baby Potatoes with Olive Pesto in Taste of Home Christmas Annual Annual 2014

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