Made with our Lodi Olive Oil Miller's Blend
Servings: 4-6 | Prep Time: 30 min | Total Time: 45 min
- INGREDIENTS
- INSTRUCTIONS
- 1 ½ pounds baby yukon gold potatoes, halved
- 4 ounces baby arugula
- 3 cloves fresh garlic, peeled and coarsely chopped
- 2 tablespoons Calivinegar Red Wine Vinegar
- ¼ cup plus 3 tablespoons Lodi Olive Oil Miller's Blend
- ¼ teaspoon red pepper flakes
- ¼ teaspoon flake sea salt
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Toss potatoes with 1 tablespoon Lodi Olive Oil Miller's Blend and a generous pinch of salt. Dump onto prepared baking sheet, arranging so cut sites are down.
- Roast for 20 minutes until bottoms are nice and golden brown. Rotate halfway and roast for 10 minutes longer.
Combine arugula, garlic, Calivinegar Red Wine Vinegar, and pepper flakes in a food processor. Pulse until arugula is evenly chopped, then drizzle in Lodi Olive Oil Miller’s Blend, scraping down the sides as you go. - Transfer roasted potatoes to a large bowl. Add arugula chimichurri and toss until evenly coated.
- Serve immediately. (Tip: Make extra chimichuri to top your steak!)
Miller's Blend Olive Oil
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