Roasted Fingerling Potatoes with Arugula

By ezunich

Ingredients

• 1 lb. fingerling potatoes, halved lengthwise
• 1 tbs extra-virgin olive oil
• 1 tbs minced garlic
• 1 tsp kosher saIt
• 1/2 tsp black pepper
• 1 bag arugula (5 oz.)
• 1 tbs fresh lemon juice
• 1 tbs extra-virgin olive oil

Details

Servings 4

Preparation

Step 1

Preheat oven to 450° with rack in top position. Line a large baking sheet with parchment paper.

Toss potatoes with 1 tbs oil, garlic, salt, and pepper in a large bowl. Place potatoes on baking sheet, cut side down. Roast potatoes on top rack until tender and golden brown, 15-20 minutes. Transfer potatoes to same bowl. Stir in arugula, cover bowl with plastic wrap, and let steam 5 minutes. Whisk together lemon juice and 1 tbs oil; toss with potato mixture and serve.