Roasted Potatoes With Arugula Pistachio Pesto Recipes

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CRISPY ROASTED POTATOES AND ARUGULA SALAD



Crispy Roasted Potatoes and Arugula Salad image

Delicious spiced roasted potatoes sit atop a bed of peppery arugula in this quick and easy warm salad recipe. A side dish that's full of bright flavours and complimentary textures.

Provided by Marie

Categories     Side Dishes

Time 50m

Number Of Ingredients 12

1½ lb. baby 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
4 cups (packed) baby arugula
2 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
Salt and pepper, to taste
Parmesan cheese (Parmigiano Reggiano), freshly grated, to taste (I used 1/4 cup)

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 261 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 11 grams fat, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 191 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

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