Make Ahead

Roasted Potato Salad with Wilted Arugula and Parmesan

May 24, 2010
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

  • Serves 4-6
Ingredients
  • 5-6 Potatoes, Yukon Gold or Red
  • 1 large handfuls Arugula
  • 1/4 cup Parmesan cheese, grated
  • 1/2 cup Spanish Olives, pitted and halved
  • 1-2 tablespoons Capers, rinsed
  • 1-2 Green Onions, chopped
  • Salt and Pepper, to taste
  • Olive Oil
In This Recipe
Directions
  1. 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.
  2. 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.
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