You can always please a crowd with potatoes! According to The World’s Healthiest Foods, a nonprofit foundation that focuses on healthy eating awareness, potatoes are the number-one vegetable crop in the world. But potatoes can get a bad rap when they are loaded, fried, or mashed with mounds of butter. The fact is, when eaten in moderation (and with the skin intact) potatoes are easily digestible and a good source of vitamins C and B, manganese, and dietary fiber. Plus, they’re an awesome comfort food!
In this recipe, I share a simple roasted preparation, and slip in a few servings of dark-leafy greens. I also swap regular ol’ potatoes for daintier fingerling potatoes. They are shorter and thinner, which makes them look like stubby fingers (hence the name “fingerling”). Because of their size, they cook quickly and make for elegant bite-size entertaining.
Garlicky Fingerling Potatoes & Arugula
1 1/2 lbs. fingerling potatoes
5 tablespoons extra virgin olive oil, divided
4 garlic cloves, minced
4 cups loosely packed baby arugula leaves
2 tablespoons finely chopped scallions
Sea salt (approximately 1-1 ½ teaspoons)
- Preheat the oven to 400° F. Wash potatoes. Leave smaller potatoes whole and cut larger ones in half lengthwise, so they are similar in size.
- Place potatoes into a bowl and toss with 2-3 tablespoons of olive oil and a few good pinches of sea salt.
- Line in a single layer on a baking sheet. Cook for 35 minutes or until potatoes are fork-tender, stirring once.
- Place the potatoes into a large bowl and add the arugula.
- Place the remaining 2 tablespoons of olive oil in a small saucepan over medium-low heat. Add the garlic and cook for 1 minute, stirring to prevent burning.
- Drizzle warm olive oil over the potatoes and greens, and toss well to coat and wilt the arugula. Top with scallions, and add salt to taste.
- Fingerling Potatoes with Spinach. Replace arugula leaves with spinach.
- Fingerling Potatoes with Chives. Replace scallions with fresh chives.
- Roasted Fingerling Potatoes. Follow the recipe through step three. Garnish with scallions or chives, if desired.
Minced garlic burns very quickly, so don’t leave it unattended during the heating process. Let the oil warm a bit first. Add the garlic and stir often. Once the garlic becomes fragrant and soft, about 1 minute, immediately remove from the heat and pour over the potatoes.
Here, I swap out common “potato offenders,” like cheese and butter, and replace them with olive oil, sea salt, and fresh arugula leaves. Serve this dish to picky eaters to get them to eat their greens (without noticing)!
Leftovers make the perfect base for breakfast! Simply chop the potatoes, reheat until warm and arrange on a plate. Fry up over-easy eggs and gently place them on top of the potatoes. When yolks break, they will melt right over the potatoes. Yum!