This one-pan sausage and potato roast will be ready in a little under an hour:
1 large baking potato, cut into 1 1/2-inch piecesKosher salt and pepperOne 8-ounce bunch of arugula, stemmed and choppedPreheat the oven to 425°. On a large rimmed baking sheet, toss all of the potatoes with the shallots and the 1/3 cup of olive oil. Season generously with salt and pepper. Roast for about 15 minutes, until the potatoes are lightly browned. Brush the sausage with olive oil and add to the baking sheet.
Fold in the arugula and lemon juice, season with salt and pepper and serve.Rioja: The red wines of Spain's most famous region always create an autumnal mood with their aromas of dried cherries and dusty leather . These savory notes are more defined in reserva and gran reserva bottlings, which spend several years at the winery before release; younger crianza and joven wines tend to be fruitier but still pair perfectly with fall ingredients.
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