Categories: Sides

Ingredients

• 4 tbsp. olive oil
• 1 1/2 lb. new potatoes, quartered
• 10 oz. store-bought roasted garlic hummus
• 1 1/4 cups baby arugula
• 3 tbsp. sliced scallions
• Lemon wedges, for serving

Directions

1. In a large nonstick skillet, heat 3 tbsp. oil over medium-high. Add potatoes; season with salt. Cook, stirring occasionally, until golden brown, about 14 minutes. On platter, spread hummus. Arrange half of arugula on top. Top with potatoes, scallions and remaining arugula. Drizzle with remaining 1 tbsp. oil. Serve with lemon wedges.

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