This warm salad of tender roasted potatoes, fresh arugula, and creamy feta is a deliciously simple side. It's a comforting addition to any meal.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Salad, Side
Cuisine: Gluten Free, Grain Free, Sugar Free
Keyword: arugula, feta, potatoes, roasted vegetables, roasted veggies, side
Servings: 6servings
Author: Christina
Ingredients
Potatoes
24 ouncesbaby gold potatoes or baby dutch yellow potatoes1½ pounds
2tablespoonsolive or avocado oil
1teaspoondried basil
1teaspoondried dill
½teaspoongarlic powder
½teaspoonsalt
½teaspoonblack pepper
To Finish
5ouncesfresh arugula
⅓cupfeta cheese
1tablespoonlemon juice
Instructions
Preheat oven to 425 degrees.
Cut your potatoes into fourths by first slicing each potato in half lengthwise. Then slice each half horizontally.
Add the potato pieces to a baking sheet. Drizzle with oil. Sprinkle basil, dill, garlic powder, salt, and pepper. Use a spatula to move the potatoes around in the oil and seasonings so that all get coated evenly. Then spread the potatoes into a single layer.
Bake potatoes for 20 to 25 minutes, or until tender.
Remove from oven. Stir the fresh arugula in with the potatoes. This will coat the leaves in any oil and seasonings remaining on the bottom of the pan. The arugula will wilt from the warmth of the potatoes right away. (You can also place the potatoes and arugula in the oven and bake for a minute or two, just enough so the arugula starts to wilt but isn't completely wilted. Then remove from the oven again.)
Top the potatoes and arugula with crumbled feta and lemon juice. Stir. Taste and add more salt or lemon juice if desired. Serve immediately.