Roasted Potato & Arugula Salad

Roasted Potato & Arugula Salad

Products Used:

Roasted Potato & Arugula Salad


1 lb fingerling potatoes, halved

2 Tbs Harvest Rosemary Olive Oil, plus more for drizzling over finished salad

1 Tbs fresh parsley, chopped

1 Tbs fresh dill, chopped

1 tsp fresh thyme, chopped

1 tsp fresh rosemary, chopped

2 garlic cloves, minced

1/2 tsp salt

Pepper to taste

3 cups arugula

Harvest Sicilian Lemon Balsamic, for drizzling over finished salad


Preheat oven to 400 degrees. Toss the potatoes with the Olive Oil, salt, and fresh herbs. Spread onto baking sheet in an even layer and bake for 15 minutes. Sprinkle the potatoes with garlic and toss, return to sheet in even layer, and bake another 10-15 minutes until potatoes are brown and crispy. When potatoes are done, place them in a bowl with arugula and toss to combine. Drizzle with Sicilian Lemon Balsamic and additional Rosemary Olive Oil before serving.

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