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

Active: 25 minTotal: 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!


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
Amount Per Serving
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% Daily Value
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  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.)


  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.

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This meal has 33 reviews

The pesto was really the standout for this meal, it was delicious! We had to put the potatoes in for longer (covered tightly in foil) to cook them properly. We also added some white beans on top of the potato/pesto mixture and some sliced almonds on top of the arugula. Delicious!

By: Chris
Posted: May 24, 2019
Diet: Vegetarian

Easy and everyone in the house liked it. Will make this again.

By: Tiffany
Posted: May 24, 2019
Diet: Original

Our potatoes cooked for 30+ minutes and were still not completely done. We really liked feta or the plain yogurt on them.

By: Nancy
Posted: May 24, 2019
Diet: Original

I really liked this!

By: Renae
Posted: May 24, 2019
Diet: Vegetarian

This worked pretty good! Had to add a lot more oil to the pesto to get it to be more saucey than paste. The pesto was my favorite element of it, for sure. The arugula salad felt a bit dry with the amount of dressing - I think arugula on it's own dries out my mouth so I would up the dressing or do something to mix it up a bit. Made big servings and was very filling - only complaint was like Nachos sometimes you got a nice potato full of flavor and sometimes just a bland tater boy.

By: Jason
Posted: May 24, 2019
Diet: Original

Loved everything about this. Of course it had a lot of calories we don't usually eat but soooo good!

By: Liz
Posted: May 23, 2019
Diet: Original