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

Active: 25 min Total: 45 min

This meal was such a hit when we first featured it in November 2015 that we wanted to bring it back. We've added some additional spices and switched the feta in the original for melty fontina to bring you these potato "nachos" with a Greek twist!

Ingredients

Servings:
4
Metric
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)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  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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Make

  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.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (129)
Gluten-free (6)
Paleo (11)
Vegetarian (17)

64 reviews

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!

By: Marissa
Posted: Jun 08, 2017
Diet: Original
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!

By: Jolyon
Posted: May 22, 2017
Diet: Vegetarian
0 Helpful

Pretty tasty. I can see myself making it again

By: Dave
Posted: May 15, 2017
Diet: Original
0 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!

By: Sarah
Posted: May 09, 2017
Diet: Paleo
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.

By: Tracy
Posted: Apr 28, 2017
Diet: Original
0 Helpful

Easy weeknight dish, definitely a keeper!

By: Jamie
Posted: Apr 27, 2017
Diet: Original
0 Helpful