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 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!
- 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
- 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)
- 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)
- Cheese / Olives - Prep as directed. Store separately. (Can be done up to 4 days ahead)
- Green onions - Chop green onions. (Can be done up to 2 days ahead)
- Potatoes - Quarter potatoes (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, 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 Wednesday), 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 in a mixing bowl. Add arugula on top and toss just before serving.
- Serve potatoes topped with green onions and sour cream. Enjoy arugula salad on the side.
This was delicious, but it definitely took more time than I expected (making the pesto, waiting for the potatoes to cook, etc.). I probably should have checked out some of the shortcuts in the comments first!0 Helpful
This was actually really good. I used a tomato-basil pesto-in-a-jar, which was nice and quick. Note that the potatoes need 15 minutes for the second part of the roasting to make them nice and browned!0 Helpful
Pretty tasty. I can see myself making it again0 Helpful
I used sprouted pumpkin seeds instead of pecans and spinaxh instead of arugula because that's what I had ok hand. It was still excellent!0 Helpful
I microwaved the potatoes beforehand to give them a head start, but still turned out not completely cooked. Will microwave longer next time.0 Helpful
Easy weeknight dish, definitely a keeper!0 Helpful