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


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. Add olive oil, seasoning, and dijon mustard. Toss until well combined, then roast on a sheet pan in the oven for about 30 minutes. Transfer back into the mixing bowl and toss with arugula greens. Serve this up as a nice side dish.

← Older Post