Sunday

Oven-roasted Red Potatoes with Pesto

and Tomatoes

Makes 6 servings

Preparation time: 15 minutes

Cooking time: 30 to 40 minutes

2 tablespoons olive oil

2 pounds small red potatoes, quartered

½ cup unsalted chicken or vegetable stock

½ teaspoon coarse salt

1/8 teaspoon pepper

¼ cup refrigerated pesto

Grape tomato halves for garnish

Heat oven to 375 degrees. Pour oil into a 9-by-13-inch baking dish. Add potatoes and spread to cover bottom of dish. Add stock. Season with salt and pepper. Bake 30 to 40 minutes or until golden brown. Remove from oven; place in serving dish and toss with pesto. Garnish with tomatoes.

Nutrients per serving: 204 calories, 4 grams protein, 10 grams fat (43 percent calories from fat), 1.5 grams saturated fat, 25 grams carbohydrate, 3 milligrams cholesterol, 287 milligrams sodium, 3 grams fiber.

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— Adapted from “The Young Chef” by Mark Ainsworth

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