• Fast
• Healthy
• Vegetarian

Ingredients

1. 3 pounds white potatoes, scrubbed
2. 1/4 cup plus 3 tablespoons extra-virgin olive oil
3. Salt and freshly ground pepper
4. 2 tablespoons grainy mustard
5. 1 1/2 tablespoons sherry vinegar
6. 1 small sweet onion, thinly sliced
7. 5 ounces baby arugula (6 cups)

Directions

1. Preheat the oven to 425°. Cut the potatoes into 1/2-inch wedges. Scatter the potato wedges on 2 large rimmed baking sheets, drizzle with 3 tablespoons of the olive oil and toss until coated. Season with salt and pepper and roast for about 25 minutes, until browned and crisp.
2. In a small bowl, whisk the remaining 1/4 cup of olive oil with the mustard and vinegar and season with salt and pepper. In a large bowl, toss the potatoes with the onion and arugula. Top with the dressing, toss again and serve right away.