Baked Greek Potatoes with Sundried Tomato Pesto
and spinach salad

Name: Baked Greek Potatoes with Sundried Tomato Pesto
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup Sun dried tomatoes, packed in oil, drained and rinsed; 3/4 cup Pecan halves; 1/4 cup Cheese, parmesan; 2 cups Arugula; 3 Tbsp Oil, olive; 1 Apples, any tart variety, sliced; 1 Tbsp Vinegar, red or white wine; 1 tsp Mustard, Dijon; 1 tsp Honey; 3 Tbsp Oil, olive; 1/4 cup Pecan halves; 3 oz Spinach, baby; 1/4 cup Olives, kalamata, pitted, chopped; 1 lb Potatoes, baby or new; 1 Tbsp Oil, cooking; 4 oz Cheese, feta, crumbled

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Baked Greek Potatoes with Sundried Tomato Pesto

We like to think of these as potato "nachos." Roasted potatoes are loaded up with Greek-inspired toppings like olives, sundried tomato pesto and feta cheese and baked until warm and bubbly. Serve them with a fresh spinach and apple salad on the side.

Ingredients

Metric

Servings:

Sundried Tomato Pesto (enough for 2 nights):

Sun dried tomatoes, packed in oil - 1 cup , drained and rinsed
Pecan halves - 3/4 cup
Cheese, parmesan - 1/4 cup
Arugula - 2 cups
Oil, olive - 3 Tbsp

Spinach and Apple Salad:

Apples, any tart variety - 1 , sliced
Vinegar, red or white wine - 1 Tbsp
Mustard, Dijon - 1 tsp
Honey - 1 tsp
Oil, olive - 3 Tbsp
Pecan halves - 1/4 cup
Spinach, baby - 3 oz

Roasted Greek Potatoes:

Olives, kalamata, pitted - 1/4 cup , chopped
Potatoes, baby or new - 1 lb
Oil, cooking - 1 Tbsp
Cheese, feta - 4 oz , crumbled

Prep

Make pesto - (This makes enough for 2 nights.) Drain and rinse tomatoes. 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)
Chop olives. (Can be done up to 3 days ahead)
Slice apples and quarter potatoes.

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Make

Heat oven to 425F / 218C degrees.
Spread potatoes on a sheet pan and cover tightly with some foil. Cook potatoes for 12 minutes, then remove foil and toss with olive oil and some salt and pepper. Return pan to oven and continue cooking until potatoes are tender, ~10 minutes. Remove from oven again and spoon pesto (remember to reserve half the pesto for Thursday) and olives over potatoes. Crumble feta on top and bake until everything is heated through, ~5 minutes.
While potatoes roast, whisk together vinegar, mustard and honey. Continue to whisk while pouring in olive oil. Toss dressing with spinach, pecan halves and apples.
Serve roasted potatoes with salad on the side and enjoy!

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