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
1 large handfuls
Parmesan cheese, grated
Spanish Olives, pitted and halved
Green Onions, chopped
Salt and Pepper, to taste
In This Recipe
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.