Author Notes: This is an easy pantry recipe; just use what you have. Most of the ingredients are easily interchangeable and can be swapped with whatever you have around: russet potatoes for the red or yukon; baby spinach for arugula; goat, feta, or blue cheese for the parmesan; kalamata for the green Spanish olives; herbs of your choosing for the green onions. Savor the possibilites. —warmhearth
Potatoes, Yukon Gold or Red
cup Parmesan cheese, grated
cup Spanish Olives, pitted and halved
tablespoons Capers, rinsed
Green Onions, chopped
Salt and Pepper, to taste
- Heat oven to 400*. Line a baking sheet with parchment paper. Cut potatoes into 1-2 inch chunks and transfer to baking sheet. Coat the potatoes evenly with olive oil, salt and pepper. Bake for 30-40 minutes, until golden, crispy and fork tender.
- Transfer hot potatoes to a large serving bowl, toss with arugula, olives, Parmesan cheese, capers and green onions. Drizzle with olive oil. Salt and pepper to taste. Serve immediately.
- This recipe was entered in the contest for Your Best Potato Salad