I learned an invaluable brunch trick from my time at Home/Made. Their potatoes are tossed in mustard and a variety of herbs before roasting to a crisp. I’ve come up with an easy version that uses up leftover salsa or the bottom of a hot sauce bottle. Serve hot or let it cool for a tangy potato salad for your next cook out.
| Things you'll need: | |
| 1 pound fingerling potato, split lengthwise 1/2 cup mustard 1/4 cup salsa or hot sauce 4 cloves garlic, unpeeled |
1/2 pound arugula 1/4 cup olive oil Salt Pepper |
Preheat the oven to 400 degrees F.
Combine the mustard, salsa and oil in a small mixing bowl. Toss in the potatoes and coat well. Lay the potatoes out in a single layer, cut side down on a baking sheet.
Generously salt and pepper the potatoes. Roast them in the oven for 45 minutes and up to an hour and a half, until their tops and undersides are browned. The mustard should have bubbled off and formed a crust on each potato.
BEFORE
AFTER
While you wait, toss the arugula with a spoonful of leftover mustard mix. Place in a serving bowl.
When the potatoes are done, pick out the garlic cloves and peel them (or keep them on to make it a game for your guests! Haha!).. Real talk: depending on if your guests like garlic, leave them whole or chop it up and sprinkle over the bowl.
Place the hot potatoes over the dressed arugula, so they wilt.
Tried it? Let me know how yours turns out by tweeting to @Randwiches.