Roasted fingerling potatoes with arugula


2 pounds fingerling potatoes, halved lengthwise

1 ea. Spanish onion

1 ea. red bell pepper

8 oz. sliced mushrooms

1 pkg. arugula greens

1 Tbl. It's All Greek To Me seasoning

1/2 cup olive oil

1 bunch dill

2 Tbl. Dijon mustard


  • 1

    Preheat oven to 400 degrees. Chop the onion and the red bell pepper into bite sized pieces. In a large mixing bowl, toss the potatoes with the onions, peppers, and mushrooms.

  • 2

    Add olive oil, seasoning, and dijon mustard. Toss until well combined, then roast on a sheet pan in the oven for about 30 minutes.

  • 3

    Transfer back into the mixing bowl and toss with arugula greens. Serve this up as a nice side dish.

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