Crispy Potatoes with Baked Eggs and Pesto Yogurt
- About 6 small potatoes, cut into 1-inch chunks
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 garlic clove
- 2 tablespoons sliced almonds, toasted
- 1 cup basil leaves
- Salt to taste
- ½ lemon, juiced
- 2 tablespoons olive oil
- 1 tablespoon grated parmesan
- 1/4 cup Greek yogurt (0% or 2%)
- Produce
- Almonds, toasted (2 tablespoons)
- Basil, leaves (1 cup)
- Lemon (1/2)
- Cooking & Baking
- Garlic clove (1)
- Olive oil (3 tablespoon)
- Salt (1/2 teaspoon)
- Salt (1)
- Dairy
- 4 cup greek yogurt (0% or 2%) (1)
- Parmesan, grated (1 tablespoon)
- Other
- About 6 small potatoes, cut into 1-inch chunks
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Published January 9, 2013 (1 month ago).
37 people saved this recipe.
