4.7
(11)
Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
For the potatoes. Preheat the oven to 425 degrees F. In a large bowl, combine together the potatoes, garlic, dried rosemary, paprika, cumin, salt, and pepper until the potatoes are well-coated.
Step 2
On a large baking sheet (lined with parchment paper for easy clean-up), spread the potatoes in a single layer and roast for 30-40 minutes, flipping once halfway through, until crispy on the outside and tender on the inside.
Step 3
For the salad. As the potatoes roast, place the arugula in a large bowl and top with lemon juice, olive oil, salt, and pepper. Toss to combine and then set aside.
Step 4
Put it together. Plate the arugula on a large platter or plate and top with the roasted potatoes. Then grate a generous amount of parmesan cheese over the dish. Best served immediately.
Your folders
aheadofthyme.com
5.0
(3)
Your folders
sarahscucinabella.com
5.0
(1)
35 minutes
Your folders
blueapron.com
5.0
Your folders
justalittlebitofbacon.com
5.0
(3)
15 minutes
Your folders
errenskitchen.com
5.0
(24)
50 minutes
Your folders
12tomatoes.com
4.7
(49)
Your folders
cookingprofessionally.com
5.0
(1)
1 hours
Your folders
allrecipes.com
5.0
(3)
55 minutes
Your folders
recipesaver.com
5.0
(1)
1 hours
Your folders
steamandbake.com
4.2
(11)
80 minutes
Your folders
steamandbake.com
Your folders
foodal.com
5.0
(3)
30 minutes
Your folders
coleycooks.com
5.0
(9)
40 minutes
Your folders
allrecipes.com
4.6
(18)
40 minutes
Your folders
gimmesomeoven.com
4.8
(20)
20 minutes
Your folders
foodnetwork.com
4.8
(6)
35 minutes
Your folders
drfuhrman.com
4.7
(12)
Your folders
minimalistbaker.com
5.0
(20)
20 minutes
Your folders
blueapron.com
5.0