Creative Cooking with Southern Flair!
Roasted Potato,
Prep Time: 10–15 min
Cook Time: 20-25 min
Total Time: 40-45 min
Servings: 4-6
Ingredients
Large baking sheet with rimmed edges
1 1/2 pounds fingerling potatoes
Olive oil
Salt & pepper
1 large tomato, chopped
1-2 green onions, sliced or chopped
1-2 garlic cloves, minced
White balsamic vinegar
Olive oil
Baby Arugula
8-10 strips crispy bacon, coarsely chopped
Parmesan cheese, block
Tomato Salad
Directions
To prevent sticking, place the baking sheet in the center of oven and preheat oven to 450F.
Wash and dry potatoes. Slice any larger potatoes in half so all potatoes are similar in size. Place potatoes in a mixing bowl, drizzle with olive oil, season with salt & pepper and toss to coat.
Spread the potatoes out onto the large hot baking sheet and roast until fork tender, about 20 minutes. Remove and let cool.
Place the chopped tomato, green onion, garlic and arugula in a mixing bowl, season with salt & pepper, drizzle with some white balsamic vinegar & olive oil and toss.
Place the cooled potatoes in a serving bowl, top with the tomato mixture, sprinkle over the bacon and then coarsely grate fresh Parmesan cheese over the top.
Roasted potatoes, tossed with tomatoes, green onion, garlic & arugula, tossed with olive oil & white balsamic vinegar, ten finished with crispy bacon & Parmesan cheese.