Smoked Oyster And Potato Salad With Arugula Recipes

CRISPY ROASTED POTATOES AND ARUGULA SALAD

Steps:

• For the potatoes. Preheat the oven to 425 degrees F. In a large bowl, combine together the potatoes, garlic, dried rosemary, paprika, cumin, salt, and pepper until the potatoes are well-coated.
• On a large baking sheet (lined with parchment paper for easy clean-up), spread the potatoes in a single layer and roast for 30-40 minutes, flipping once halfway through, until crispy on the outside and tender on the inside.
• For the salad. As the potatoes roast, place the arugula in a large bowl and top with lemon juice, olive oil, salt, and pepper. Toss to combine and then set aside.
• Put it together. Plate the arugula on a large platter or plate and top with the roasted potatoes. Then grate a generous amount of parmesan cheese over the dish. Best served immediately.

POTATO ARUGULA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and cool. Transfer to a large bowl.
• Meanwhile, mix vinegar, garlic, salt, and pepper in a mixing bowl. Drizzle in olive oil, whisking until mixture thickens.
• Toss potatoes with vinegar and oil mixture and arugula. Serve at room temperature.