Roasted Potatoes With Arugula
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A mediterranean take on roasted potatoes with arugula, written step by step so it's easy to follow built around good potato and pantry staples.
Ingredients
- 2 lb. small new potatoes, quartered
- 3 Tbsp. olive oil
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1 tsp. chopped fresh rosemary leaves
- 3 c. coarsely chopped arugula
Method
Preheat oven to 450°.
In large roasting pan, toss potatoes with the oil and seasoning until coated.
Bake 40 minutes, stirring once, until potatoes are tender.
Place arugula in large serving bowl.
Add potato mixture and toss until arugula is wilted.
Serve hot or at room temperature.
Makes 4 servings.
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