Mediterranean Beef & Pesto Fingerling Fries

Main Dish

At a Glance

  • Potato Type: Fingerling
  • Prep Method: Baked
  • Cuisine: Mediterranean
  • Yield: 4
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

This recipe is from the © Cattlemen’s Beef Board and American National CattleWomen, Inc.


  • 3/4 pound (about 16) fingerling potatoes, quartered lengthwise
  • 1 pound ground beef (95% lean)
  • 1 cup lightly packed fresh baby spinach, coarsely chopped
  • 1/2 cup roasted red bell pepper, coarsely chopped
  • 1/2 cup canned cannellini (white kidney) beans, rinsed, drained
  • 1/2 cup sun-dried tomato salad dressing2 tablespoons reduced-fat basil pesto
  • 1/4 cup crumbled feta cheese
  • 1/4 cup pitted kalamata olives, sliced
  • 2 pepperoncini peppers, sliced


1. Place quartered potatoes in 3-quart saucepan. Add enough water to cover potatoes. Bring to boil; cook 10 minutes or until tender. Drain; set aside.

2. Meanwhile, brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes, breaking beef up into small crumbles; drain. Add spinach, roasted pepper, beans and dressing; cook 2 to 3 minutes or until heated through, stirring occasionally.

3. Place cooked potatoes and pesto in medium bowl; toss gently until potatoes are well coated. Place potatoes in 13 x 9-inch baking pan so surface of potatoes is 4 inches from heat. Broil 3 minutes; remove from oven and stir. Return to oven; broil 1 to 2 minutes or until lightly browned.

4. Arrange fries on plates; top with beef mixture. Sprinkle with cheese, olives and pepperoncini.

Calories: 379 Fat: 15g Cholesterol: 86mg Sodium: 736mg Carbohydrates: 28g Fiber: 4.3g Protein: 31g

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