CHEF JEFF — ONE BYTE AT A TIME: Potatoes with Arugula and Fresh HerbsDress up new spuds with greens and fresh herbs.
By: Herald Staff Report,
Dress up new spuds with greens and fresh herbs.
Potatoes with Arugula and Fresh Herbs
1¼ pounds new red potatoes, scrubbed and halved
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
Freshly ground pepper
½ cup chopped baby arugula
1 clove garlic, minced
2 tablespoons roughly chopped fresh dill and/or mint
Warm a serving bowl in a low oven. Steam potatoes 12 to 15 minutes, until nearly tender. Transfer them to the warm bowl and add the olive oil, salt and plenty of pepper. Toss to coat. Add the arugula, garlic and dill and toss again.
Yield: Serves 6.
Approximate nutritional analysis per serving: 161 calories, (38 percent of calories from fat, 6.9 grams fat (0.9 grams saturated), no cholesterol, 2.6 grams protein, 22.7 grams carbohydrates, 3.5 grams fiber, 5.2 milligrams sodium.
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