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Baked Greek Potatoes
with sun-dried tomato pesto / arugula salad

Active: 25 min Total: 45 min

This meatless meal was such a hit when we first featured it as the vegetarian option in November 2015 that it's now become a favorite for all diet types. We think of these as potato "nachos" with a Greek twist!

Ingredients

Servings:
4
Metric
Balsamic Arugula Salad:
  • Vinegar, balsamic - 2 tsp
  • Honey - 1 tsp
  • Mustard, Dijon - 1 tsp
  • Oil, olive - 2 Tbsp
  • Arugula - 4 oz
Sun-Dried Tomato Pesto:
  • Sun-dried tomatoes in oil - 1/2 cup, drained and rinsed
  • Garlic - 1 clove, peeled
  • Pecan halves - 1/4 cup
  • Cheese, parmesan (opt) - 2 Tbsp
  • Arugula - 1/2 oz
  • Oil, olive - 1 1/2 Tbsp
  • Water - 1 Tbsp
Baked Greek Potatoes:
  • Cheese, fontina - 4 oz, shredded (sub fresh mozzarella)
  • Olives, kalamata, pitted - 1/4 cup, chopped
  • Parsley - 2 Tbsp, chopped
  • Potatoes, baby or new - 2 lbs, quartered (sub Russet)
  • Foil - for roasting
  • Oil, olive - 1 Tbsp
  • Italian seasoning - 1 tsp
  • Sun-dried tomato pesto (ingredients listed separately) - 1/3 cup
  • Yogurt, plain or Greek - 1/4 cup (sub sour cream)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Make pesto - Double if making Thursday's meal. (Note: If prepping right before cooking, get potatoes in the oven before making pesto.) Drain and rinse tomatoes. Peel garlic. Place all pesto ingredients into a food processor. Pulse until thickened. If it's not 'saucy' enough, add more olive oil or a splash of water. Season to taste with salt and pepper. (Can be made up to 5 days ahead)
  2. Cheese / Olives - Prep as directed. Store separately. (Can be done up to 4 days ahead)
  3. Parsley - Chop parsley.
  4. Potatoes - Quarter potatoes. (Note: if using large potatoes like Russet, slice into cubes.)

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Make

  1. Heat oven to 425F / 218C degrees.
  2. Spread potatoes out onto a sheet pan and cover tightly with some foil. Cook potatoes for 12 minutes, then remove foil and toss with olive oil (portion for potatoes), Italian seasoning, and some salt and pepper.
  3. Return pan to oven and continue cooking potatoes, uncovered, until tender, ~10 minutes.
  4. Remove from oven again and top with pesto (reserve half if doubled for Thursday), cheese, and olives. Return to oven and continue cooking until cheese is melted, ~5 minutes more.
  5. When potatoes are nearly done roasting, whisk together vinegar, honey, mustard, and olive oil (portion for salad) in a mixing bowl. Add arugula (portion for salad) on top and toss just before serving.
  6. Serve potatoes topped with parsley and yogurt. Enjoy arugula salad on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (47)
Gluten-free (2)
Paleo (6)
Vegetarian (6)

35 reviews

We've made this a couple times now and really enjoy it!

By: Melissa
Posted: May 30, 2020
Diet: Gluten-free
0 Helpful

Yummy and really easy. The pesto adds a lot of flavor.

By: Elisabeth
Posted: May 22, 2020
Diet: Original
0 Helpful

This was really delicious, and came together quickly with the pesto made ahead.

By: Melissa
Posted: Jun 15, 2019
Diet: Original
0 Helpful

We bought pesto instead of making it. The potatoes were delicious!

By: Catherine
Posted: Jun 10, 2019
Diet: Gluten-free
0 Helpful

I guess I'm alone in this but I hated the pesto.

By: Sandra
Posted: Jun 09, 2019
Diet: Original
0 Helpful

I couldn't believe how yummy the pesto was. I also added some chicken, but afterwards thought it wasn't really needed.

By: Carri
Posted: Jun 08, 2019
Diet: Original
0 Helpful