2 lbs small red potatoes
1 medium red onion, halved lengthwise and cut lengthwise into 1/2-inch-thick slices
2 tablespoons olive oil bunches arugula, washed and coarse stems discarded
~ cider vinegar, to taste
- Preheat oven to 450°F.
- Cut potatoes in half. Cut larger potatoes into quarters Toss potatoes and onion slices with oil in a bowl. Transfer potatoes and onions to a shallow baking pan and roast in middle of oven, stirring occasionally, until lightly browned and tender, about 20-25 minutes.
- Transfer hot potatoes and onions to a bowl. Add arugula, vinegar, salt and pepper to taste, tossing until greens are wilted.