This amount of potatoes, depending on their specific shape and size, should simply fill a 9-inch square baking dish. You might “eyeball’ the quantity of arugula based upon the size salad you prefer. If you do not have arugula, do not hesitate to replace spinach.
The last time I baked these potatoes, I utilized Sargento’s Parmesan and Romano mix for the first time. This blend offered an extra layer of taste which all of us taken pleasure in. Yields 4 – 6 servings.
Components: 3– 4 cups lightly loaded arugula, Chives, optional,1– 1 1/4 pounds brand-new or fingerling potatoes, halved (lengthwise if they are not totally round),2 1/2 tablespoons olive oil
Instructions: Pre-heat the oven to 400 degrees F., Coat the bottom of a 9 × 9-baking meal with the olive oil, and then uniformly disperse the grated Parmesan over the olive oil. Sprinkle with the salt and pepper., Location the potato halves, cut side down, on top of the cheese mixture and bake for 30-35 minutes or up until the potatoes are really tender when pierced with the idea of a knife. Accurate baking time will depend upon the density of your potatoes., Cool for five minutes, and then get rid of to a plate with a metal spatula. You might have to carefully cut between the potatoes with a knife as the cheese ends up being crusty and might link the potatoes to one another., Location the arugula in the baking dish and toss with the olive oil and Parmesan that stays in the pan. Transfer the arugula to a serving plate or private plates, and top with the roasted potatoes. Leading with additional Parmesan and snipped chives, if desired.