Warm salad with roasted potatoes and arugula

Crispy potatoes with spices and a tender arugula … this is a tasty mixture for an easy and quick to make salad!

Ingredients for 2 persons

For the potatoes:

  • 500 g of baby potatoes (also known as new potatoes)
  • 1 tablespoon of olive oil
  • 1 teaspoon of dried garlic
  • 1 teaspoon of dried rosemary
  • ½ teaspoon of paprika
  • ½ teaspoon of ground cumin
  • 1/4 teaspoon of salt

For the salad:

  • 100 g of arugula (also known as rocket)
  • 2 tablespoons of lemon juice
  • 1 tablespoon of olive oil
  • 1 tablespoon of drinking water
  • Salt and pepper to taste

Directions

Preheat the oven to 180 ° C / 400 ° F

Step 1:

Rub the potatoes underwater to clean them. The baby potatoes have a thin and tender skin so they don’t need to be peeled.

Cut the potatoes into quarters.

Step 2:

In a bowl, put the potatoes, oil, garlic, rosemary, paprika, cumin and salt. Mix until the potatoes are well coated.

Step 3:

Divide the potatoes in a single layer on a baking sheet lined with parchment paper.

Roast for 30 minutes at 180 ° C / 400 ° F, flipping once halfway through.

At the end of cooking, the potatoes are crispy on the outside and tender on the inside.

Step 4:

During the potatoes cooking, mix all the salad ingredients: arugula, lemon juice, olive oil, water, salt and pepper.

Step 5:

At the eating time, place the seasoned arugula on individual plates, then put on the top the warm potatoes.

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