Paul Virant puts a spin on the classic summer side dish by tossing warm potatoes with a mustardy vinaigrette and handfuls of arugula. "I grow a lot of arugula in my garden," he says. "It's so easy to grow, it's a joke. A farmer once said to me that if everyone who had enough space planted a garden, we could produce enough food to feed the entire country. I don't know how that would work, but it's fun to think about."
Slideshow: More Grilling Side Dishes
1 1/2 pounds white potatoes, scrubbed
3 1/2 tablespoons extra-virgin olive oil
Freshly ground pepper
1 tablespoons grainy mustard
2 1/4 teaspoons sherry vinegar
1/2 small sweet onion, thinly sliced (1 cup)
2 1/2 ounces baby arugula (4 cups)
How to Make It
Preheat the oven to 425°. Cut the potatoes into 1/2-inch wedges. Scatter the potato wedges on 1 large rimmed baking sheet, drizzle with 1 1/2 tablespoons of the olive oil and toss until coated. Season with salt and pepper and roast for about 25 minutes, until browned and crisp.
In a small bowl, whisk the remaining 2 tablespoons 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.
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