Crispy baked potatoes with arugula 🌿

As a food photography and recipe development enthusiast, I spend lots and lots of time on Pinterest or Google exploring different recipe variations and food photography ideas. I kept seeing baked potatoes and arugula salad all around and couldn't ignore it - I had to try it, specially cause this year I have an abnormal amount or arugula in my parents garden 😁

This recipe includes crispy baked potatoes - who doesn't love that?? Every recipe would be delicious for me if it would have crispy potatoes, no doubt about it 😀

It is not simply potatoes - it is a warm, comforting salad but not the typical one. It is common sense to mix some green fresh veggies with salad leaves and enjoy the salad, but this one, with only a couple of ingredients, may really surprise you with flavors!

The main ingredients are crispy potatoes, zesty and peppery arugula and a tiny bit of fresh onion. However, the sauce makes it interesting. I used balsamic vinegar, oil, mustard, salt and pepper for it.

The sauce might not be for everyone's taste, because the balsamic vinegar adds a very specific sourness - just a note that you should taste the vinegar first and then decide if you want it on your salad 😁 You can also use a different vinegar - wine or rice vinegar should go well here as well. Or switch the vinegar with some fresh lemon juice. You can also just exclude the vinegar altogether.

Anyways, I hope you'll enjoy this comforting recipe!

You will need:
For about 2-3 servings
● About 700 g. of fresh potatoes (about 5 medium-sized potatoes)
● 2 tablespoons olive oil
● ½ teaspoon salt
● ¼ teaspoon black pepper
● Half a small onion
● About 70 g. of arugula

For the sauce:

● 2 tablespoons olive oil
● 1 tablespoon Dijon mustard (grain mustard)
● 2 tablespoons balsamic vinegar (or other vinegar - wine, rice / fresh lemon juice)
● ¼ teaspoon salt
● ¼ teaspoon black pepper

Preparation

1. Preheat the oven to 200 degrees Celsius.

2. Wash the potatoes very well (no peeling needed if they are fresh). Do this with a brush or sponge. Then cut them into cubes or slices, removing any black holes or spoiled parts on the way.
   

3. Place the potatoes on a baking tray lined with baking paper.
   
   Mix with 2 tablespoons of olive oil, salt and pepper.
   
   Bake for about 30-40 minutes or until crispy.
   

4. In a separate bowl, mix the dressing - oil, mustard, vinegar, pepper and salt.
   

5. Finely chop the onion.
   

6. When the potatoes are baked, mix them with washed arugula leaves, the sauce and the onion.
   

Enjoy!