Michael Symon's Red Potatoes With Arugula
Pair Your Burger With These Creamy Potatoes
Nothing goes better with meat than potatoes. Give these red potatoes with arugula a try tonight.
Put the potatoes in a large pot and add enough water to cover by 2 inches. Season the water well with salt and bring to a boil. Cook until the potatoes are tender when pierced with a knife, 30 to 40 minutes. Drain them and let the moisture steam off. When they are cool enough to handle, peel them if you wish. Cut into ½-inch-thick slices.
In a medium sauté pan, whisk together the cream, stock and mustard. Reduce by one-third over high heat, about 5 minutes. Add the potatoes and toss to coat. Stir in the butter and season with salt and pepper to taste. When the cream comes to a simmer, add the arugula. Continue to cook until the arugula is completely wilted, about 45 seconds.
This recipe was styled by chef Karen Pickus for Good Morning America.
Recipe courtesy Michael Symon, all rights reserved
Main Ingredients: red potatoes, kosher salt, heavy cream, salt, mustard
Course: Side Dish