Roasted Potatoes with Arugula, 

Tomatoes, and Mozzarella

Oh my goodness you guys! This dish is sooooo delicious. For sure a must try. There are some steps involved but it is so so worth it and is just as good reheated. So make a huge batch and eat it with EVERYTHING throughout the week.

Ingredients-

2-2.5 lbs baby potatoes quartered

1 onion thinly sliced

6 garlic cloves smashed and peeled

1 16oz can of artichoke hearts strained 

1 pint of grape tomatoes

4 cups baby arugula

1/2 cup chopped basil

1/2  cupextra virgin olive oil
1tsp garlic powder

2 1/2 tsp salt

1 1/2 tsp pepper

1/2 tsp red chili flakes

1 lemon

Instructions- 
pre heat oven to 450
Put the thinly sliced onions on a baking sheet with 1/2 tsp salt,  1/4 tsp pepper, and 2 tbsp of extra virgin olive oil. bake in the pre heated oven until golden brown.

Move the onions to the corner of the pan put the crushed garlic on top with 1 tsp of olive oil. Put all the quartered potatoes on the sheet pan along with 1 tbsp salt, 1 tsp pepper, and 1/2 tsp of garlic powder.

Put back in the oven for 15-20 min or until golden brown.

On a separate sheet pan  put the artichoke hearts and tomatoes along with chili flakes, 1 tsp salt, 1/2 tsp garlic powder, and 1/2 tsp pepper. Cook for about 5 minutes or until tomatoes are blistered.

Combine the potatoes, onions, garlic, tomatoes, artichoke hearts, basil, arugula, mozzarella, and lemon juice in a large bowl. Enjoy