Roasted Red Potatoes With Arugula And Goat Cheese

By katiemwilson

Ingredients

• Potatoes:
• 3 lbs small red new potatoes (about 12 potatoes), halved or quartered, depending on size
• 12 cloves garlic, peeled
• Coarse salt
• 1/2 c. Olive oil
• Vinaigrette:
• 2 t grainy mustard
• 1 t balsamic vinegar
• 1/2 c. Extra virgin olive oil
• Salad:
• 1/4 to 1 c stemmed arugula
• 4 oz fresh goat cheese, crumbled
• Freshly ground black pepper
• 2 t. Extra virgin olive oil

Details

Servings 6

Preparation

Step 1

To cook the potatoes, preheat the oven to 300. In a roasting pan, toss the potatoes with the garlic cloves, salt to taste, and olive oil. Bake for 1 1/2 to 2 hours until the potatoes are fork tender. Check the potatoes every so often and if they stick to the bottom of the pan, scrape them from the pan and gently toss them with the other ingredients. Lower the heat to 250 if the potatoes are cooking too quickly. To make the vinaigrette, whisk the mustard and vinegar together in a small bowl. Slowly add the olive oil, whisking constantly, until the vinaigrette thickens. To make the salad, take the potatoes<