Hot honey potatoes and arugula are spicy and zingy, with just enough sweetness to complement the flavors of this easy side dish.
Impossibly easy to make, these hot honey potatoes and arugula may be your new favorite summer side dish.
Crisp, roasted potatoes are served with fresh arugula and a sweet, zippy lemon and hot honey sauce. Freshly grated Parmigiano Reggiano adds a perfect amount of creamy decadence to this simple side dish.
You can serve these hot honey potatoes with grilled chicken, roasted fish, or alongside a simple burger for a satisfying and super flavorful side dish that may just become the star of the show.
How to make these hot honey potatoes and arugula
You only need a few ingredients and about 30 minutes to whip up this easy, breezy summer side dish.
What you need
- Baby gold potatoes: I use baby gold potatoes because they crisp up so nicely in the oven, but have a nice, fluffy texture inside.
- Spices: I season the potatoes with salt, pepper, garlic powder, and Aleppo pepper for a little heat. If you don’t have Aleppo pepper, use a touch of cayenne powder instead.
- Hot honey sauce: The sauce is just a mix of hot honey and lemon juice. I use Mike’s Hot Honey for this, but your favorite variety will work!
- Parmigiano Reggiano: This adds a nutty, creamy quality to the dish. You can get creative with other grated cheeses. Try it with grated goat cheese or Gruyère!
- Arugula: I love the peppery flavor of arugula, but you could do this with baby spinach or baby kale instead.
How to make it
- Step 1: Season the potatoes and roast in a preheated oven for 20 to 30 minutes.
- Step 2: As the potatoes roast, whisk together hot honey and lemon juice.
- Step 3: Transfer the roasted potatoes to a large bowl with arugula and Parmigiano Reggiano. Pour the prepared hot honey sauce on top. Toss gently to coat.
- Step 4: Finish the hot honey potatoes with a bit more grated cheese on top.
You’re ready to dig in! Serve the potatoes warm and enjoy!
Hot Honey Potatoes and Arugula
Hot honey potatoes and arugula are spicy and zingy, with just enough sweetness to complement the flavors of this easy side dish.
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Servings: 4
Calories: 164kcal
Equipment
Ingredients
- 1 pound baby gold potatoes (halved)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt (plus more to taste)
- 1 teaspoon garlic powder
- ½ teaspoon Aleppo pepper (or use ¼ teaspoon cayenne powder)
- ½ teaspoon black pepper
- 2 tablespoons lemon juice (from 1 medium lemon)
- 2 tablespoons hot honey
- 1 cup arugula (loosely packed)
- ¼ ounce Parmigiano Reggiano (freshly grated; plus more for serving)
Instructions
Roast the potatoes:
- Preheat oven to 400ºF.
- Place the halved potatoes in a large bowl and drizzle with 1 tablespoon extra virgin olive oil. Season with 1 teaspoon kosher salt, 1 teaspoon garlic powder, ½ teaspoon Aleppo pepper, and ½ teaspoon black pepper. Toss to coat. Arrange the potatoes, cut-side down, on a baking sheet and transfer to the oven for 20 to 30 minutes or until they’re fork-tender and golden brown. Flip once midway through roasting.
- Remove the potatoes from the oven and set aside.
Make the hot honey sauce:
- Whisk together the lemon juice and hot honey in a small bowl until smooth. Set aside.
- Dress the potatoes and arugula:
- Transfer the roasted potatoes to a large bowl. Add the arugula and the grated Parmigiano Reggiano. Pour the hot honey sauce on top and toss gently to coat until the residual heat from the potatoes wilts the arugula. Taste and add more salt and pepper if needed.
To serve:
- Finish the potatoes and arugula with a pinch of Parmigiano Reggiano and serve warm. Enjoy!
Nutrition
Calories: 164kcal | Carbohydrates: 30g | Protein: 3g | Fat: 4g | Sodium: 623mg | Fiber: 3g | Sugar: 10g | Vitamin C: 26mg
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