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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. fingerling potatoes (small)
- 2 tsp. salt (., plus a pinch to taste)
- 6 Tbsp. garlic
- olive oil
- 1 cup arugula (roughly chopped)
- 1/4 cup grated Parmesan cheese (optional)
- 1 tsp. red pepper flakes
- 1 1/2 lb. boiled potatoes
- ground pepper (to taste)
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Directions
- Preheat oven to 425 True convection
- Add the potatoes to a large dutch oven and add water to cover the potatoes.
- Bring the water to a boil and add 2 tsp. salt. Simmer for about 20 minutes until the potatoes are cooked and easy to pierce with a fork.
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