Baked Greek Potatoes
with sun-dried tomato pesto / arugula salad
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!
- Vinegar, balsamic - 2 tsp
- Honey - 1 tsp
- Mustard, Dijon - 1 tsp
- Oil, olive - 2 Tbsp
- Arugula - 4 oz
- 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
- 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)
- 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)
- Cheese / Olives - Prep as directed. Store separately. (Can be done up to 4 days ahead)
- Parsley - Chop parsley.
- Potatoes - Quarter potatoes. (Note: if using large potatoes like Russet, slice into cubes.)
- Heat oven to 425F / 218C degrees.
- 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.
- Return pan to oven and continue cooking potatoes, uncovered, until tender, ~10 minutes.
- 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.
- 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.
- Serve potatoes topped with parsley and yogurt. Enjoy arugula salad on the side.
Loved! All of the "store bought pesto" people are missing out on a lot of flavor for really very little work. I threw my parmesan in ungrated and let the food processor do that too! Two thumbs up from my picky husband.0 Helpful
Love the pesto. Added a little chicken in the side for protein. I enjoyed this, but not really a favorite. Though I definitely want to keep and use the pesto recipe.0 Helpful
I really enjoyed this, and I'm not usually a meatless meal fan. I used store bought pesto to save time and the sweet potatoes were very flavorful. I didn't want to heat up my house with the oven so I put them on a sheet pan and on the grill, which lent a crispy light char to the potatoes. I will definitely make again.0 Helpful
I love this. I used store-bought pesto to save a little time. I'd probably add more olives the next time around.0 Helpful
Really good! My husband Who never liked sweet potatoes has now started to eat them and date I say even like them! The flavor in this dish was worth the effort!0 Helpful
Pretty good, and seems easy to personalize to taste (I was thinking of adding chorizo). I roasted the potatoes ten minutes longer before adding the pesto. I omitted olives because I don’t like them.0 Helpful