Roasted Fingerling Potato and Wild Arugula “Salad”
A new take on potato salad, this hearty dish pairs well with grilled protein.
Ingredients
Serves 6 people
- 2 tablespoons plus 1 teaspoon plus extra for brushing Extra Virgin Olive oil
- 1½ pounds narrow (not bigger than 1-inch in diameter) fingerling potatoes, cut in half lengthwise
- 1 green onion, trimmed and finely sliced
- 4 cups Kenter Canyon Farms Wild Arugula
- 1 tablespoon fresh tarragon leaves
- vinaigre de banyuls or red wine vinegar
Preparation
Prep: 10 min • Cook: 35 min • Ready in: 45 min
Position rack in bottom third of the oven and preheat to 400°F. Brush a heavy large baking sheet with olive oil. Toss potatoes with 2 tablespoons olive oil until well coated. Arrange on prepared baking sheet, cut side down. Roast in oven until browned on cut sides, about 23 minutes. Using tongs, turn potatoes. Sprinkle lightly with sea salt and continue roasting until crisp, tender when pierced with sharp knife and well browned, about 12 minutes longer.
Meanwhile, toss green onion, arugula, tarragon, vinegar and remaining olive oil in small bowl. Transfer potatoes to shallow serving dish; sprinkle with sea salt, pepper, then green onion mixture and serve.
Recipe from the Kenter Canyon Farms test kitchen