Baked Greek Potatoes | Cook Smarts

Ingredients

• 2 tsp Vinegar, balsamic
• 1 tsp Honey
• 1 tsp Mustard, Dijon
• 2 Tbsp Oil, olive
• 4 oz Arugula
• 1/2 cup Sun-dried tomatoes in oil, drained and rinsed
• 1 clove Garlic, peeled
• 1/4 cup Pecan halves
• 2 Tbsp Cheese, parmesan (opt)
• 1/2 oz Arugula
• 1 1/2 Tbsp Oil, olive
• 1 Tbsp Water
• 4 oz Cheese, fontina, shredded (sub fresh mozzarella)
• 1/4 cup Olives, kalamata, pitted, chopped
• 2 Tbsp Parsley, chopped
• 2 lbs Potatoes, baby or new, quartered (sub Russet)
• for roasting Foil
• 1 Tbsp Oil, olive
• 1 tsp Italian seasoning
• 1/3 cup Sun-dried tomato pesto (ingredients listed separately)
• 1/4 cup Yogurt, plain or Greek (sub sour cream)