3/4 lb purple fingerling potatoes, sliced in half on a bias
3/4 lb Yukon gold fingerling or baby potatoes, sliced in half on a bias
1 Tbsp crushed dried rosemary
1 Serrano chili, or jalapeño pepper, minced
2 cloves garlic, minced
2 carrots, sliced
1/4 cup olive oil
1 tsp coarse Kosher salt
Pepper to taste
4 cups arugula
1/2 cup fresh parsley, chopped
Preheat oven to 450F. Toss the first group of ingredients together in a large bowl and mix well.
Transfer to a large jelly roll baking pan and bake 20 minutes. Place arugula and parsley in the large bowl and tip in the semi-cooked potatoes. Toss well. Tip back onto the baking pan and roast another 15-20 minutes, until the potatoes are just cooked through.
3/4 lb Yukon gold fingerling or baby potatoes, sliced in half on a bias
1 Tbsp crushed dried rosemary
1 Serrano chili, or jalapeño pepper, minced
2 cloves garlic, minced
2 carrots, sliced
1/4 cup olive oil
1 tsp coarse Kosher salt
Pepper to taste
4 cups arugula
1/2 cup fresh parsley, chopped
Preheat oven to 450F. Toss the first group of ingredients together in a large bowl and mix well.
Transfer to a large jelly roll baking pan and bake 20 minutes. Place arugula and parsley in the large bowl and tip in the semi-cooked potatoes. Toss well. Tip back onto the baking pan and roast another 15-20 minutes, until the potatoes are just cooked through.
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