Mediterranean Beef & Pesto Fingerling Fries

Mediterranean Beef & Pesto Fingerling Fries

Ingredients icon 10 Ingredients
Servings icon Makes 4 servings
Time icon


  • 1 pound Ground Beef (95% lean)

  • 3/4 pound (about 16) fingerling potatoes, quartered lengthwise

  • 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

  • 1/4 cup sun-dried tomato salad dressing

  • 2 tablespoons reduced-fat basil pesto

  • 1/4 cup crumbled feta cheese

  • 1/4 cup kalamata olives, sliced

  • 2 pepperoncini pepper, 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.

Nutrition Information

Nutrition information per serving: 379 Calories; 135 kcal Calories from fat; 15 g Total Fat; 5 g Saturated Fat; 4 g Monounsaturated Fat; 86 mg Cholesterol; 734 mg Sodium; 28 g Total Carbohydrate; 4.3 g Dietary Fiber; 31 g Protein; 4.6 mg Iron; 7.5 mg Niacin; 0.7 mg Vitamin B6; 2.4 mcg Vitamin B12; 6.6 mg Zinc; 19.7 mcg Selenium; 93.1 mg Choline;

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