Sausage and potato roast with arugula from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • anya_sf on July 15, 2025

    Simple and satisfying. I scaled this down to 1 lb potatoes, 1 lb sausage, 2 red onions (instead of shallots), 7 oz arugula, and we liked having more greens (honestly could have eaten more since they wilted down). Since my fingerlings were very small, I just roasted everything together for 40 min, tossing once, which worked fine. While the flavor was good with just lemon juice, I took ljl1989's suggestion and added grainy mustard and would do that again.

  • ljl1989 on June 10, 2025

    Made exactly as written - a delicious and easy weeknight dinner. I used spicy Italian sausages and the juices from the sausage added really nice flavor to the potatoes. I'd definitely make again, and the only change I would make would be to add more shallots - we wanted more! It would also be good with a mustardy vinaigrette, but it doesn't need it - just lemon juice was great.

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