This dish is delicious in its simplicity. It comes together quickly and despite its short ingredients list, is bold in flavor. This is a favorite dinner of ours and is easily adapted to whatever greens or soft cheese we have on hand.
Since there are so few ingredients, it’s important that the texture of the roasted potatoes be both crisp and creamy. All of the cut potatoes should be about the same size so that they roast evenly. I like cutting each half into quarters, see the pictures below for reference. Starting the potatoes on a hot baking sheet will help you get that crisp exterior crunch.
Continue reading “Warm Potato Salad with Arugula and Blue Cheese”