Crispy Herbed Potato and Arugula Salad

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I’ve been quite obsessed with baking potatoes lately, because of their crunchiness and how divine it tastes. It’s amazing that potato can taste so different depending on how you prepare it. I really love it when they’re crispy on the outside!

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This time, I tried to literally find every herb I can think of in the house. I used all the dried ones and some fresh basil. If you have other herbs you want to try adding, please do! The more herbs, the more exciting this is!

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Don’t forget to let the potatoes dry because they that will allow them to become even crispier. Don’t forget to soak them in water to draw out the starches, that has known to work well when you want baked potatoes to be crispy!

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For the vegan cheese, I used a soy free version by Trader Joe’s, but you can use any brand you see fit, I know Daiya is also another pretty good one! If you like it cheezier, feel free to add a little more vegan cheese in it!

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Note: I didn’t make a dressing for this as I really just wanted to eat those potatoes. You can stir one up if you like, add some tomatoes and other stuff, some olive oil, lemon juice, salt and other spices, and you have yourself some awesome salad dressing!

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Crispy Herbed Potato and Arugula Salad

1 large russet potato
1/2 medium red onion
4 cloves garlic
3 tablespoons extra light olive oil
2 tablespoons vegan mozzarella cheese (I used Trader Joe’s Vegan Mozzarella style shreds)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried rosemary
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon pure maple syrup
1/2 teaspoon Himalayan/sea salt
1/8 teaspoon cayenne pepper
A pinch red pepper flakes
A few sprinkles ground pepper
3-5 fresh basil leaves
1-2 sprigs fresh cilantro
A large handful arugula/rocket

Peel the potato, then dice it into medium/small sized cubes. Put them in a big bowl of water and add a pinch of salt. Stir it around and leave it for about an hour, this draws out the starch and makes the potatoes crunchier.

After an hour, preheat oven to 450°F (240°C).

Drain the water from the potatoes and use some paper towels to dry the potatoes as much as you can.

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Finely dice the onion into small cubes, and mince the garlic cloves. Put it together with the potatoes.

Drizzle the olive oil, then sprinkle the mozzarella cheese, garlic powder, onion powder, ground cumin, chili powder, rosemary, parsley, basil, oregano, thyme, maple syrup, salt, cayenne pepper, red pepper flakes, ground pepper and finally, slice the basil leaves into tiny pieces and add it in too.

Stir until everything is even.

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Spray some non-stick cooking oil to the bottom of an 9×13 inch oven tray. Add the potato mixture on the tray and spread it evenly across. Give the top a spray of cooking oil too.

Bake in the oven for a total of 35-40 minutes, taking it out every 10-15 minutes or so to stir them around.

Once finished baking, mince up the cilantro and sprinkle with the potatoes, then mix the arugula leaves in as well and stir around.

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Crispy Herbed Potato and Arugula Salad
Serves: 2
 

Ingredients
  • 1 large russet potato
  • ½ medium red onion
  • 4 cloves garlic
  • 3 tablespoons extra light olive oil
  • 2 tablespoons vegan mozzarella cheese (I used Trader Joe’s Vegan Mozzarella style shreds)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon pure maple syrup
  • ½ teaspoon Himalayan/sea salt
  • ⅛ teaspoon cayenne pepper
  • A pinch red pepper flakes
  • A few sprinkles ground pepper
  • 3-5 fresh basil leaves
  • 1-2 sprigs fresh cilantro
  • A large handful arugula/rocket

Instructions
  1. Peel the potato, then dice it into medium/small sized cubes. Put them in a big bowl of water and add a pinch of salt. Stir it around and leave it for about an hour, this draws out the starch and makes the potatoes crunchier.
  2. After an hour, preheat oven to 450°F (240°C).
  3. Drain the water from the potatoes and use some paper towels to dry the potatoes as much as you can.
  4. Finely dice the onion into small cubes, and mince the garlic cloves. Put it together with the potatoes.
  5. Drizzle the olive oil, then sprinkle the mozzarella cheese, garlic powder, onion powder, ground cumin, chili powder, rosemary, parsley, basil, oregano, thyme, maple syrup, salt, cayenne pepper, red pepper flakes, ground pepper and finally, slice the basil leaves into tiny pieces and add it in too.
  6. Stir until everything is even.
  7. Spray some non-stick cooking oil to the bottom of an 9×13 inch oven tray. Add the potato mixture on the tray and spread it evenly across. Give the top a spray of cooking oil too.
  8. Bake in the oven for a total of 35-40 minutes, taking it out every 10-15 minutes or so to stir them around.
  9. Once finished baking, mince up the cilantro and sprinkle with the potatoes, then mix the arugula leaves in as well and stir around.


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