Name: Arugula Salad with Crisp Idaho® Potatoes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1/4 cup Extra-virgin olive oil; 1 lb Idaho potatoes (scrubbed and thinly sliced); To taste salt and freshly ground black pepper; 2 1/2 tsp White wine vinegar; 1 small shallot (minced); 2 med Bunches Arugula (about 7 oz, thick stems removed, washed and dried); 1 oz Parmesan cheese (shave)

Arugula Salad with Crisp Idaho® Potatoes

A beautiful salad with an extra delicious crunch of crisp potatoes.

Arugula Salad with Crisp Idaho® Potatoes

Prep Time 5

Cook Time 15

Total Time 20

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Servings

Ingredients

1/4 cup Extra-virgin olive oil
1 lb Idaho potatoes scrubbed and thinly sliced
To taste salt and freshly ground black pepper
2 1/2 tsp White wine vinegar
1 small shallot minced
2 med Bunches Arugula about 7 oz, thick stems removed, washed and dried
1 oz Parmesan cheese shave

Instructions

Preparation

1 Preheat the oven to 500 degrees F. or preheat the grill.2 In a large bowl, toss the potatoes with 2 tablespoons of the olive oil and salt and pepper.3 Spread the potatoes out in one layer on a non-stick baking sheet (or one lined with a nonstick liner).4 Roast until browned on one side, about 9 minutes, then turn and roast until browned on the other side, about 5 minutes more.5 In a small bowl, whisk together the remaining 2 tablespoons olive oil, white wine vinegar, shallot and salt and pepper to taste.6 Reserve about 18 potato slices for garnish. Place the rest of the potatoes in a large bowl, top with the arugula, and drizzle with the vinaigrette.7 Toss well and serve, garnishing each plate with the reserved potato slices and shaved Parmesan.
Source: Idaho Potato Commission