Garlicky Pesto Potatoes

These little devils are delicious. Potatoes are cheap, tasty, and nutritious. Comparatively low in calories, this starchy veg offers fiber, vitamin c, and vitamin b6. Russet potatoes are very easy to bake, just poke them with a fork, stick 'em in the oven at about 350 degrees Fahrenheit, and in an hour to an hour and a half come back from studying and enjoy! Then put the extras in a ziploc bag or container and refrigerate.

Now, to the recipe:

-2 small baked potatoes; cold, sliced, and quartered.
-A little less than 1 tbsp olive or vegetable oil
-1 tsp or so salt; +extra to taste
-1 tbsp minced garlic (less if you are having a studying/make-out session; if you or someone you know has a Costco membership, get a thing of Spice World fresh minced garlic. It's about $3 and will last you at least 6 months.)
-1 tbsp gf pesto (homemade or store-bought - Classico is gf.)

1. Put potatoes in small frying pan. Add oil and salt. Turn on heat to medium-high.
2. Toss the potatoes around, coating them with the salt and oil. Keep hanging out with them until they start to turn deliciously golden.
3. Add the garlic and stir it a bit. Turn up the heat to high. Keep stirring for, oh, about a minute or so.
4. Invite the pesto to the gathering. Keep stirring. Turn down the heat to medium. And let the flavors meld. Keep casually moving the potatoes about. And once you can't take it anymore...
5. Serve and enjoy! Add more salt if you feel like it.

Serves 1

(This would make a great breakfast with eggs, too. Of course, adding other roasted/cooked root vegetables would be great - think carrots and onions - to make it a full meal. Add however much more pesto/oil/garlic/salt you feel necessary!)

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