Makes: 4-6 servings
Prep Time: 20 minutes Cooking Time: 20 minutes Total Time: 40 minutes
¾ lb fingerling potatoes, halved lengthwise
¾ lb red potatoes, halved or quartered for the really large ones
2-3 tbs olive oil
1 cup packed arugula, cut into confetti-like pieces
For the Dressing:
1 large leek, cleaned well and thinly sliced on the bias
2 cloves garlic, minced
1 tsp fresh rosemary, minced
2 tsp whole grain Dijon mustard
zest of 2 lemons
juice of one lemon
¼ cup olive oil
¼ tsp red pepper flakes
salt and pepper to taste
- Preheat the oven to 400 degrees.
- Toss the potatoes in the olive oil until evenly coated. Season with salt and pepper. Lay in a single layer on a cookie sheet and bake in the oven for 12-15 minutes, or until the potatoes are crunchy on the outside and soft on the side.
- While the potatoes are cooking, make the dressing. Heat a medium skillet over medium heat. Cook the leek, garlic, and rosemary in the olive oil for 3-4 minutes, or until the leeks have started to soften. Remove from the heat and whisk in the mustard, lemon zest and juice, and red pepper flakes.
- Prepare a serving dish by placing the arugula in the bottom. This helps soak up any extra dressing so that it doesn’t leave a runny mess in the dish. Add the dressing to the potatoes on the cookie sheet, tossing until well coated. Use to your discretion so that the potatoes are coated but not swimming. Season to taste with salt and pepper and place on top of the arugula to serve.