Roasted Potatoes

Crispy on the outside and creamy on the inside, everyone loves potatoes when roasted using our Convection Roast program.  We’ve dressed up our recipe with arugula and a quick and easy vinaigrette that makes for a light meal or side dish. 

Recipe

Ingredients
1 bag small tri-color potatoes, cut in half
2 tablespoons olive oil
Salt and pepper to taste
4 cups arugula

Ingredients for Dressing
1 clove garlic, minced
1 teaspoon Dijon mustard
1/8 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 sprig tarragon, minced
Salt and pepper to taste

Directions

  1. Pre-heat the oven to convection roast 400‬°F.
  2. Place the potatoes in a bowl and toss with 2 Tablespoons olive oil, salt and pepper.
  3. Spread out on a single layer on a universal tray lined with parchment paper.
  4. Place in the oven and roast for 25-30 minutes, or until a knife can be inserted easily.
  5. Meanwhile, to make the marinade, combine the garlic and mustard in a medium bowl and whisk to combine. Add the vinegar, salt and pepper, and whisk again. 
  6. While whisking, slowly add olive oil until well combined. Add the chopped tarragon and mix well. Set aside.
  7. To plate, toss arugula with some of the dressing and place on a platter.
  8. When the potatoes are ready, toss with some of the dressing and place on top of the arugula. 
     

To view this cooking video click here

To top of page