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Author From "Friday Night Dinners" by Bonnie Stern


  • 2-3 lbs small potatoes or larger ones cut in half
  • 1.5 tbsp olive oil
  • 1.5 tsp salt


  • 1 tbsp sherry vinegar
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1 tbsp grainy mustard
  • 1/4 cup olive oil
  • 2 tbsp chopped fresh parsley
  • 3 cups arugula


  1. In a large bowl, toss the potatoes with the oil and salt. Spread in a single layer on a parchment-lined baking sheet and roast in a preheated 425 degree oven for 40-45 minutes or until browned, crisp and tender.

  2. Meanwhile, to prepare dressing, in a large bowl, combine vinegar, garlic, salt and mustard. Whisk in oil. Stir in parsley.

  3. Add hot potatoes to dressing and toss. Serve warm or at room temperature on a bed of arugula.