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Potatoes and Onions with Pepper Pesto
- 1/2 cup Extra Virgin Olive Oil
- 2 large onions, white or yellow, coarsely chopped
- 1/2 cup white wine such as Falanghina
- 1 pound Yukon gold potatoes, peeled and julienned or diced
- 1 teaspoon salt
- 1 tablespoon red pepper pesto
Directions:View on PBS Food
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