Saturday, 12 February 2011

Red Potatoes with Arugula

There are probably as many ways to cook and serve potatoes as there are people out there, but this is a tangy and tasty recipe that is equally good hot, warm, or even cold. Saturday night's steamy side dish becomes Sunday's salad. Or, if you are like me, an anytime delight to be eaten whilst lingering in the fridge door basking in the glow of chilly fridge light.

Adapted from Michael Symon's delicious repertoire - the only thing I am wondering is... where's the bacon? The master of all things porktacular has left these spuds alarmingly pork-free. Well, I am sure you could add a little bacon to it if you wish, but surprisingly - it doesn't seem to need it. It is delicious just the way it is, in all its buttery, creamy splendour. Hmm, maybe he figured with all that butterfat bacon would be redundant. Nah! That can't be it!

Red Potatoes with Arugula
Adapted from Michael Symon's Live To Cook
Serves 4-6

2 pounds baby red potatoes, halved if bigger than a mouthful
Kosher salt
1/2 cup heavy cream
1/2 cup chicken stock
2-3 tablespoons whole-grain Dijon mustard
2 tablespoons unsalted butter
Freshly ground black pepper
3 big handfuls of baby arugula

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, about 20 minutes. Drain them and let the moisture steam off.

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.