Crispy Roasted Potato and Arugula Salad

Crispy Roasted Potato and Arugula Salad

For the potatoes:

  • 1½ lb. potatoes, quartered
  • 2 tbsp extra virgin olive oil
  • 1 garlic clove, minced
  • 1 tsp dried rosemary
  • ½ tsp ground sweet paprika
  • ½ tsp ground cumin
  • Salt and pepper, to taste

For the salad:

  • 4 cups (packed) baby arugula
  • 2 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • Salt and pepper, to taste

TOPPING:

  • Parmesan cheese, freshly grated, to taste (recommended 1/4 cup)
  1. For the potatoes. Preheat the oven to 425 degrees F. In a large bowl, combine together the potatoes, garlic, dried rosemary, paprika, cumin, salt, and pepper until the potatoes are well-coated.
  2. On a large baking sheet (lined with parchment paper for easy clean-up), spread the potatoes in a single layer and roast for 30-40 minutes, flipping once halfway through, until crispy on the outside and tender on the inside.
  3. For the salad. As the potatoes roast, place the arugula in a large bowl and top with lemon juice, olive oil, salt, and pepper. Toss to combine and then set aside.
  4. Put it together. Plate the arugula on a large platter or plate and top with the roasted potatoes. Then grate a generous amount of parmesan cheese over the dish. Best served immediately.

Recipe “Yay for Food”