Ingredients
3 pounds baby red potatoes (1-3/4 inches wide, about 36)6 tablespoons olive oil, divided2 teaspoons salt1-1/2 cups pimiento-stuffed olives1/2 cup chopped onion1/4 cup pine nuts, toasted2 garlic cloves, minced1/2 cup sour creamCoarsely ground pepper, optional
Preparation
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.
