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🍽️ Oven potatoes with tomatoes, olives and arugula

309 kcal · 30 min · 4 servings

Ingredients

• 800 g new potatoes
• sea salt
• 250 g cherry tomatoes
• 100 g black olives (pitted)
• a handful of arugula
• 2 garlic cloves
• 3 tbsp olive oil
• 1 tbsp lemon juice
• pepper (from the mill)
• 50 g grated cheese (e.g. Pecorino)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Halve the potatoes.
3. 3. Bring a pot of salted water to a boil.
4. 4. Cook the potatoes in it for about 20 minutes until tender.
5. 5. Preheat the oven to 200 degrees Celsius.
6. 6. Use the top and bottom heat setting.
7. 7. Wash the cherry tomatoes.
8. 8. Halve the tomatoes.
9. 9. Drain the olives in a colander.
10. 10. Wash the arugula.
11. 11. Dry the arugula.
12. 12. Remove any tough stems from the arugula.
13. 13. Peel the garlic.
14. 14. Cut the garlic into small slivers.
15. 15. Drain the cooked potatoes.
16. 16. Mix the potatoes with the tomatoes.
17. 17. Add the olives.
18. 18. Add the arugula.
19. 19. Add the garlic.
20. 20. Fill an ovenproof dish with the mixture.
21. 21. Add some olive oil.
22. 22. Add some lemon juice.
23. 23. Season with salt.
24. 24. Season with pepper.
25. 25. Place the dish in the oven.
26. 26. Bake the potatoes for about 15 minutes.
27. 27. Remove the dish from the oven.
28. 28. Spread grated cheese over the top.
29. 29. Serve the dish warm.

Nutrition per serving

• kcal: 309
• Protein: 8 g · Fett/Fat: 15 g · Carbs: 34 g