Peel and cut potatoes into large evenly-sized chunks. Bring another medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes. Drain potatoes in a colander and return to pot. While potatoes boil, coarsely chop spinach. Core tomato and coarsely chop.

Once water is boiling (in pot without potatoes), add orzo and cook until al dente, 4-5 minutes.
Drain orzo in a wire-mesh strainer. Return to pot and stir in 1 tsp. olive oil. Cover and set aside. Add 1 Tbsp. roasted red pepper pesto (reserve remaining for aioli), Sriracha salt, and a pinch of pepper to pot with potatoes. Mash until smooth. Stir ¼ cup panko (reserve remaining for topping) until combined. Place remaining panko on a plate. Form potato-panko mixture into four evenly-sized balls. Flatten balls to form evenly-sized disks. Place disks on plate with panko and flip until completely coated.

Place a medium non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Carefully, add potato croquettes to hot pan and cook undisturbed until golden, 2-3 minutes per side. Transfer cakes to a plate and season with a pinch of salt. Wipe pan clean and reserve.

Return pan used to cook cakes to medium-high heat and add 1 tsp. olive oil. Add tomatoes to hot pan and stir occasionally until tender, 2-3 minutes. Add ¼ cup water, mirepoix base, ¼ tsp. salt, and a pinch of pepper. Stir constantly, 1 minute. Stir in orzo, spinach, half the garlic aioli (reserve remaining for pesto aioli), garlic pepper, and a pinch of salt and pepper until combined and smooth. Remove from burner.

In a mixing bowl, combine remaining garlic aioli, remaining roasted red pepper pesto, and 1 Tbsp. water until smooth. Plate dish as pictured on front of card, topping potato croquettes with aioli. Bon appétit!