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
- Pre-heat the oven to convection roast 400°F.
- Place the potatoes in a bowl and toss with 2 Tablespoons olive oil, salt and pepper.
- Spread out on a single layer on a universal tray lined with parchment paper.
- Place in the oven and roast for 25-30 minutes, or until a knife can be inserted easily.
- 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.
- While whisking, slowly add olive oil until well combined. Add the chopped tarragon and mix well. Set aside.
- To plate, toss arugula with some of the dressing and place on a platter.
- 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