This recipe is my favorite thing to make with new potatoes, but every time I go to look it up online, I have trouble finding it, and panic. So, time to post, with full credit to "The Right Recipe," since I only made one change.
Group One:
3 lbs (I would estimate this is about 6-8 cups) of small new potatoes - I've used red, white, and purple, all to good effect
8 cloves garlic, unpeeled
1/4 cup olive oil
Salt
Group Two:
2 tsp whole grain mustard
1 TB balsamic
1/3 cup olive oil or lemon olive oil
Group Three:
Baby arugula - recipe says two handfuls, but I use an entire 5oz prewashed package
Good parmesan, finely grated so it will melt into the potatoes (or goat cheese as in the original)
Salt & pepper
As the recipe says, the key to the whole thing is to roast the potatoes very slowly so they will become incredibly soft, not crispy. For this reason, get the smallest potatoes you can, or chop them into halves or quarters.
Toss the Group One ingredients together and spread on a baking sheet. Bake at 250 for up to an hour until they are light brown and completely soft. You really don't want them to be "al dente" at all, so leave time to bake them for as long as need be.
Whisk the Group Two ingredients together to make the vinaigrette. As soon as the potatoes come out of the oven, squeeze the garlic cloves out of their skins into a serving bowl and spread the garlic around with a fork. Throw in the hot potatoes and then the vinaigrette. Make sure to do this while the potatoes are hot so they will absorb the vinaigrette.
Before they get too cool, add the parmesan and toss so it will melt. Once they have cooled to "warm," add the arugula, which should wilt just a little and be well-dressed. (I find this recipe makes plenty of vinaigrette, but if there isn't enough for the arugula to be dressed, make more.) Season and serve warm.
Group One:
3 lbs (I would estimate this is about 6-8 cups) of small new potatoes - I've used red, white, and purple, all to good effect
8 cloves garlic, unpeeled
1/4 cup olive oil
Salt
Group Two:
2 tsp whole grain mustard
1 TB balsamic
1/3 cup olive oil or lemon olive oil
Group Three:
Baby arugula - recipe says two handfuls, but I use an entire 5oz prewashed package
Good parmesan, finely grated so it will melt into the potatoes (or goat cheese as in the original)
Salt & pepper
As the recipe says, the key to the whole thing is to roast the potatoes very slowly so they will become incredibly soft, not crispy. For this reason, get the smallest potatoes you can, or chop them into halves or quarters.
Toss the Group One ingredients together and spread on a baking sheet. Bake at 250 for up to an hour until they are light brown and completely soft. You really don't want them to be "al dente" at all, so leave time to bake them for as long as need be.
Whisk the Group Two ingredients together to make the vinaigrette. As soon as the potatoes come out of the oven, squeeze the garlic cloves out of their skins into a serving bowl and spread the garlic around with a fork. Throw in the hot potatoes and then the vinaigrette. Make sure to do this while the potatoes are hot so they will absorb the vinaigrette.
Before they get too cool, add the parmesan and toss so it will melt. Once they have cooled to "warm," add the arugula, which should wilt just a little and be well-dressed. (I find this recipe makes plenty of vinaigrette, but if there isn't enough for the arugula to be dressed, make more.) Season and serve warm.
This sounds amazing! I'm going to have to try this out the next time I bring a dish to a potluck--I think I might try it with 50/50 kale and arugula.
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