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Herb Roasted Potatoes and Arugula Salad

by Nov 3, 2019Every Day Recipe, Featured Recipe

The flavors of this salad are fresh and savory.  The combination of peppery arugula and crispy potatoes makes for a tasty dish that can be a side or main and served hot or cold. Fresh herbs are a plus, but dried herbs are okay too.

Ingredients

1 lb. baby potatoes (halved)

3 cups Arugula

1 Tbsp. Olive Oil

1 Tbsp.  chopped fresh parsley

1 Tbsp. chopped fresh dill

1 tsp. chopped fresh thyme

1 tsp. chopped fresh rosemary

2 garlic cloves (minced)

½ pink salt

Pepper to taste

Juice of one lemon

Instructions

Preheat oven to 400 degrees

Toss halved potatoes with the olive oil, fresh herbs, salt and pepper

Spread potatoes on a baking sheet in one even layer and bake for 15 minutes

Sprinkle potatoes with the garlic and toss making sure to keep them in one even layer

Put back in the oven for another 10 minutes until the potatoes are brown and crispy on the edges

When potatoes are done place them in a bowl with the arugula and toss to combine.  Squeeze lemon juice over everything, toss again and serve.

 

Thanks to Jenn at www.veggieinspired.com.

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