Baked Baby Potatoes With Olive Pesto

• 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 400u0b0. 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.

baby red potatoes, olive oil, salt, pimiento, onion, pine nuts, garlic, sour cream, ground pepper

Taken from www.tasteofhome.com/recipes/baked-baby-potatoes-with-olive-pesto/ (may not work)