Herb Roasted Potatoes and Arugula Salad
This Herb Roasted Potatoes and Arugula Salad is quick and easy, light and refreshing and full of flavor! It makes the perfect side at dinnertime or a wonderful main dish for a light lunch.
- 1 lb baby potatoes (halved)
- 1 tbsp olive oil
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh rosemary
- 2 garlic cloves (minced)
- ½ tsp salt
- pepper to taste
- 3 cups arugula
- Juice of 1 lemon
Preheat oven to 400 degrees F.
Toss halved potatoes with the olive oil, fresh herbs, salt and pepper.
Spread the potatoes on a baking sheet in one even layer and bake for 15 minutes.
Sprinkle the potatoes with the garlic and toss making sure to keep them in one even layer.
Put back in the oven for another 10 minutes until the potatoes are brown and crispy on the edges.
When potatoes are done place them in a bowl with the arugula and toss to combine. Squeeze the lemon juice over everything, toss again and serve.
This recipe can easily be doubled or even tripled, etc. to feed a crowd.
Calories: 168kcal | Carbohydrates: 29g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 292mg | Potassium: 89mg | Fiber: 4g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 19.8mg | Calcium: 50mg | Iron: 0.9mg