New baby potatoes, also known as creamers, are so satisfying. They’re easy to prepare because you don’t have to peel them. Simply said, they roast or cook in an instant. These little babes are sweeter than big potatoes because their sugar content hasn’t converted to starch. Just rinse and scrub off any marks. Toss them with handfuls of fresh greens such as garden-fresh arugula and you have a delicious meal in practically minutes.
Tip: Depending on what gardens are growing, pick from baby yellow, red, blue, purple, or fingerling potatoes. Or mix them up to create your own colourful and flavourful dish.
Tip: Switch it up and substitute baby spinach leaves for arugula. Delicious served as a side dish with salmon fillet.
Roasted New Potatoes and Arugula Salad
Ingredients
- 1 1/2 lbs (750 g) baby new potatoes, halved (see Tip)
- 3 Tbsp (45 mL) extra-virgin olive oil or avocado oil, divided
- 2 tsp (10 mL) minced fresh rosemary
- 1/2 tsp (2 mL) sea salt
- Freshly ground black pepper
- 2 garlic cloves, peeled and sliced
- 2 Tbsp (30 mL) freshly squeezed lemon juice
- 2 tsp (10 mL) grainy mustard
- 2 Tbsp (30 mL) finely chopped fresh chives
- 2 Tbsp (30 mL) chopped fresh Italian parsley
- 4 cups (1 L) lightly packed baby arugula
- Lemon zest for garnish
Nutrition
Per serving:
- calories149
- protein3g
- fat7g
- saturated fat1g
- trans fat0g
- carbohydrates20g
- sugars2g
- fibre2g
- sodium229mg
Directions
01
Preheat oven to 425 F (220 C).
02
Cut potatoes into 1/2 in (1.25 cm) chunks and place in large bowl. Drizzle with half the oil and sprinkle with rosemary, salt, and pepper. Toss together to coat evenly. Spread out on large rimmed baking sheet and roast in preheated oven for 15 minutes. Stir in garlic and continue to roast for 10 minutes, until golden and crisped.
03
While potatoes are roasting, in large bowl, combine remaining oil, lemon juice, and mustard. Whisk to blend. When potatoes are tender and crisped, add to dressing in bowl along with chives, parsley, and half the arugula. Gently toss together and serve right away with remaining arugula scattered overtop.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
