ROASTED POTATO AND ARUGULA SALAD
I usually have potatoes on hand at all times. Usually Russets because they make nice baked or mashed potatoes, but occasionally, I’ll get some tiny baby potatoes for roasting.
High heat roasting is easier than ever with Ava Jane’s Kitchen Avocado Oil because of the high smoke point of the oil, and it’s better than using a refined oil that’s not so great for you. It turns tiny potatoes like this into crispy outside, tender inside potato perfection that is perfect for a winter side dish.
Of course, sometimes you want some greenery with your sides, and bitter arugula is perfect for that. A little lemon, a delicious peppery seasoning blend, and you have a winter side dish that goes with anything.
Serve this hot (the arugula will wilt a bit, but that’s okay!) or at room temperature.
- Preheat oven to 425 degrees F.
- Toss the potatoes with the oil and seasoning. Spread in a single layer on a sheet pan.
- Roast until browned and tender, about 30 minutes, flipping halfway through.
- When done, toss with the arugula, drizzle with lemon juice, and sprinkle with Colima Sea Salt before serving.