Roasted Potatoes With Arugula Basil Dipping Sauce Food

PERFECT OVEN ROASTED POTATOES WITH CREAMY HERB DIPPING SAUCE

Steps:

• Heat oven to 350 degrees F. Line a sheet pan with parchment paper if you have it.
• Cut the potatoes into pieces about 3/4-inch in size (approximate). Toss the cut potatoes in the oil, 1 1/2 teaspoons of salt, smoked paprika and cayenne pepper.
• Spread the potatoes evenly on the sheet pan. Roast for about 15 minutes at 350 degrees.
• Remove the potatoes from the oven. Increase the oven temperature to 450 degrees F. Toss the potatoes and roast for about 20 - 25 minutes more, stirring the potatoes again about halfway through to brown the potatoes on all sides.
• While the potatoes are roasting, mix together the sour cream, parsley, red onion, lemon juice, honey, garlic, and remaining 1/2 teaspoon of salt.
• Serve the potatoes warm with the dipping sauce.

ROASTED POTATOES WITH ARUGULA-BASIL DIPPING SAUCE

Steps:

• Preheat the oven to 425°F. Place the potatoes on a rimmed baking sheet and drizzle over the olive oil. Toss to coat then spread the potatoes out on the baking sheet and bake for 20 to 25 minutes, until golden brown and tender. Cool slightly.
• While the potatoes are roasting, make the dipping sauce. Place the arugula, scallions, basil, and salt and pepper in a food processor or blender and pulse to chop, then run the machine to chop finely.
• In a medium bowl combine the mayonnaise, sour cream, lemon juice and Worcestershire sauce, if using. Turn the herb mixture into the bowl and stir well to combine. Transfer to a small serving bowl and serve with the potatoes for dipping.

BAKED POTATOES WITH SAUSAGE AND ARUGULA SAUCE

Steps:

• In a large skillet, heat the olive oil over medium-high heat. Add the onions, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the sausage and break up the meat into 1/2-inch pieces with a wooden spoon. Cook until browned and cooked through, 6 to 8 minutes. Add the marinara sauce and arugula. Bring the mixture to a boil and cook until the arugula has wilted, about 2 minutes. Add the mascarpone cheese and stir until the mixture forms a creamy sauce. Remove from the heat and stir in the Parmesan. Season with salt and pepper.
• Cut a slit in the top of each baked potato and gently squeeze the ends to form an opening in the top. Spoon the sausage sauce into each potato. Garnish with parsley.
• Cook's Note: To bake the potatoes: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Using a fork, prick the skins of the potatoes all over. Wrap each potato in foil and bake until tender, about 1 hour. To cook the potatoes in a microwave: Using a fork, prick the skins of the potatoes all over. Place 2 potatoes at a time on a dinner plate. Microwave on high for 8 minutes. Turn the potatoes over and microwave until soft, 6 to 8 more minutes.