Garlic Roasted Potato and Arugula Salad

Just last weekend, the family and I took a short road trip to James Madison University (JMU) for my brother’s graduation. The graduation ceremony was boring, except the part when my brother made his way across the stage. It was a proud moment for all of us. Me included, since he wouldn’t have made it without my editing his papers. Did I mention that he usually sent them to me 2 hours before the assignments were due with a frantic text asking for my help? Of course Murphy’s Law would have it that I always had meetings on those days. Once, I was given 12 hours. I had to read that email a few times just to make sure I really had extra time.

Once we cheered him across the stage, and took our graduation photos until they basically kicked us out of the commencement hall, we all headed to lunch. My brother insisted that it was the best pizza place in town, but what he didn’t tell us was that they had a delicious potato and arugula salad. After we each ordered individual pizzas (read as: we all ordered the same pizza with small topping variations), we dug into a shared plate of potato and arugula salad. My dad fell in love with it, so I mentally took note. I would be trying to recreate something similar in the coming weeks.

Garlic Roasted Potato and Arugula Salad

 

Garlic Roasted Potato and Arugula Salad

 

Garlic Roasted Potato and Arugula Salad

Yield: 4 servings

Ingredients

  • 2 Yokon Gold or Russet Potatoes
  • 3-4 cups Arugula
  • 3 cloves Garlic, minced
  • 1 tablespoon Vegetable Oil
  • Salt, to taste
  • Shredded Parmesan cheese
  • 2 tablespoons Dijon Mustard
  • 1 tablespoon Olive Oil
  • Juice from 1 Lemon

Instructions

  1. Preheat oven to 450 F
  2. Keeping the skin on, slice the potatoes in to thin rounds (about 1/6 inch)
  3. Toss the sliced potatoes with vegetable oil, salt, and garlic, until coated. I usually put everything into a gallon-sized ziplock and shake until coated
  4. Arrange the potatoes in a single layer on an aluminum-lined baking sheet and bake for 35 minutes until crispy
  5. For the dressing, in a small bowl, mix together the olive oil, mustard and lemon juice
  6. Toss together the arugula, potatoes and dressing. Top with shredded Parmesan cheese. Serve while the potatoes are warm
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