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Pesto-Scented Potatoes

8 small red potatoes (uniform in size, about 1 pound), quartered
2 tablespoons prepared basil pesto
2 minced garlic cloves

Toss potatoes in pesto and garlic to coat. Place on nonstick baking sheet.

Roast in preheated 425-degree oven 15 to 25 minutes, or until golden brown and tender.

Servings: 4
Source: United States Potato Board

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Betsy at Recipelink.com - 10-17-2004
 
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Betsy at Recipelink.com - 10-17-2004
 
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Micha in AZ - 10-17-2004
 
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Betsy at Recipelink.com - 10-17-2004
 
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