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

Active: 25 Total: 45

This meatless meal was such a hit when we first featured it as the vegetarian option in November 2015 that we wanted to make a few updates and bring it back 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
  • Green onions - 2 stalks , chopped
  • Potatoes, baby or new - 2 lbs , quartered (sub Russet)
  • Oil, olive - 1 Tbsp
  • Italian seasoning - 1 tsp
  • Sun-dried tomato pesto (ingredients listed separately) - 1/3 cup
  • Sour cream - 1/4 cup (sub plain or Greek yogurt)


  1. Make pesto - Double if making Wednesday'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. Green onions - Chop green onions. (Can be done up to 2 days ahead)

  4. Potatoes - Quarter potatoes (if using large potatoes like Russet, slice into cubes).

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  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, 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 Wednesday), 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 in a mixing bowl. Add arugula on top and toss just before serving.

  6. Serve potatoes topped with green onions and sour cream. Enjoy arugula salad on the side.



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