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Michael Symon's Red Potatoes With Arugula

Pair Your Burger With These Creamy Potatoes
skill level
Nothing goes better with meat than potatoes. Give these red potatoes with arugula a try tonight.
  • 2 pounds 2-inch red potatoesKosher salt½ cup heavy cream½ cup chicken stock2 tablespoons whole-grain Dijon mustard2 tablespoons unsalted butterFreshly ground black pepper¼ to ½ pound arugula
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 pounds 2-inch red potatoes
    Kosher salt 
    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. 
  • 2
    When they are cool enough to handle, peel them if you wish. Cut into ½-inch-thick slices. 
  • 3
    ½ cup heavy cream
    ½ cup chicken stock
    2 tablespoons whole-grain Dijon mustard 
    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. 
  • 4
    2 tablespoons unsalted butter
    Freshly ground black pepper
    ¼ to ½ pound arugula
    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. 

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