Categories: Sides

Ingredients

• 1 1/4 lbs. small red potatoes, scrubbed and halved
• 2 tbsp olive oil
• 1 tsp kosher salt
• Black pepper
• 1/2 cup roughly chopped baby arugula
• 1 garlic clove, very finely chopped
• 2 tbsp roughly chopped fresh dill and/or mint

Directions

1. Warm an ovenproof serving bowl in a low oven.

2. Steam the potatoes over simmering water for 13 to 14 minutes, until nearly tender. Turn them out into the warm bowl and add the olive oil, salt and plenty of pepper. Toss to coat with the oil. Add the arugula, garlic and dill to the bowl and toss again. Serve warm.

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