Roasted Spiced Spuds with Arugula

by Gavan on August 20, 2009

Roasted Spiced Arugula and Spud Salad

We’re midway through our Spice Week with Turmeric as the main player. I’ll admit, I do like a good curry. I didn’t always though. It all started when I went to London for work where I found out, curry and beer on a Friday night after work is a tradition.
No’ a lo’ o’ people know tha’! (Name that movie)
That’s when and where my eyes and taste buds were opened. I really only got back into eating them recently when a great little Mom and Pop Indian restaurant opened around the corner. Also had a good bout with it right about the time we got the idea for Spice Month!

Now the question is, can I cook with these spices, especially turmeric? Well, if you base it on my Okra dish I think I have potential, but could I do more? I’ve been taking this task very seriously, can’t you tell? (You can only imagine what my house has been smelling like!)

So after some thought I decided to pair what else, potatoes (!) with these lovely spices. Now there’s really no excuse for you homelanders not to try it–but just do me a favor, buy local Irish spuds to support your local farmers. Would you believe local Irish spud sales are down across the pond? Say it isn’t so and get crackin’ on this recipe!

Serves 2

8 oz mini potatoes 9 whole or halved if bigger
1/4 tsp cumin seeds
1/4 tsp turmeric
1/8 tsp cayenne pepper
1/2 tsp fresh ginger – minced
1/4 tsp dried coriander
pinch of cinnamon
1/4 tsp salt
1/4 tsp pepper
1 tbsp olive oil

2 cups baby arugula

Spiced Spuds Spiced Roasted Spuds


Preheat oven to 375°F.

Place all ingredients in large mixing bowl and toss thoroughly. Lay on a foiled oven tray in a single farm. (What? I must have dozed off for a sec.) Let’s try that again….Lay in a single layer. Pop in the oven. After 15 minutes simply shake the tray to make sure the potatoes are all cooking evenly.
Remove after 25 minutes or when cooked through.
Toss warm potatoes with raw arugula and serve.

Roasted Spiced Spuds with Arugula

Reminds me of that song (feel free to sing along) “I’m bringing potatoes back. Yeah!”
Let me know how you get on!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

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{ 1 comment… read it below or add one }

Jenn AKA The Leftover Queen August 20, 2009 at 2:12 pm

This looks fantastic, Gavan! 2 of my favorite things – spuds and arugula!

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