This easy vegan recipe is a must try. Using baby potatoes was a great decision because they came out so soft and tender on the inside. It makes me wonder why I ever cut up potatoes to roast them. The colors are also very pretty and makes for a beautiful presentation.
Arugula,arugula,yes, I said it twice. I love this vegetable. It really has a wonderful flavor when added to potatoes. The heat from the potatoes wilts it down and you are left with a flavorful leafy green. Did you know that arugula fights cancer,diabetes,strengthens your bones and brain ? It’s really that awesome. So if you need a quick nutritional boost add arugula to some of your savory dishes.
I only used one tablespoon of olive oil to roast the potatoes. I am learning that you really don’t need a lot of oil to create a tasty meal. Continue to check back here for more easy vegan recipes and don’t forget to share the content with your friends and family.
Soft and Buttery Baby Potatoes with Wilted Arugula
- 23 baby potatoes
- 1 tablespoon of olive oil
- 1/2 teaspoon salt
- 1 spring of rosemary chopped
- 2 handfuls of arugula
- Place the first 4 ingredients into a medium bowl and mix well.
- Then place the potatoes onto a baking sheet.
- Bake at 375 degrees for 40 minutes.
- Take out,add the arugula and mix.