top of page
roasted potato tomato salad.jpg

Roasted Potato,


1.5 pounds fingerling potatoes or similar

Olive oil

Salt & pepper

1 large, ripe tomato, chopped

1-2 green onions sliced or chopped

1-2 garlic cloves minced

1 handful baby Arugula

White balsamic vinegar

8-10 strips crispy bacon, coarsely chopped

Block Parmesan cheese

Tomato Salad


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 potatoes out onto a large, large rimmed baking sheet and roast at 450 degrees in center of oven until fork tender, about 20 minutes.  Remove and let cool.

Place the chopped tomato, green onion and garlic in a mixing bowl, season with salt & pepper, drizzle with white balsamic vinegar, to taste, and toss.  Add the Arugula and gently toss.

Place the cooled potatoes in a serving bowl, top with the balsamic tomato mixture and bacon, and coarsely grate fresh Parmesan cheese over the top. Drizzle on more olive oil if desired. Serves 3-4




bottom of page