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Crispy Potatoes With Baked Eggs And Pesto Yogurt

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Crispy Potatoes With Baked Eggs And Pesto Yogurt

Ingredients

  • 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%)
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