1½ pounds fingerling or small red potatoes, halved or quartered
3 tablespoons olive oil, divided
1½ tablespoons flour
Salt and pepper to taste
1½ cups fresh arugula
Zest of half a lemon
2 tablespoons freshly grated Parmesan cheese
Heat oven to 400º. Place the potatoes in a bowl with 1½ tablespoons of oil and toss to coat. Sprinkle the flour over the potatoes, then toss to coat evenly. Spread the potatoes in onto a baking sheet, separating any that stick together, and season with salt and pepper to taste.
Roast the potatoes for 20-25 minutes, stirring halfway through.
Allow the cooked potatoes to cool for about 5 minutes. Toss with arugula, remaining olive oil and lemon zest. Sprinkle with Parmesan, then season with additional salt and pepper if needed.