Arugula Salad with Crisp Idaho® Potatoes | Idaho Potato Commission
Preheat the oven to 500° F. or preheat the grill. In a large bowl, toss the potatoes with 2 tablespoons of the olive oil and salt and pepper. Spread the potatoes out in one layer on a non-stick...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at idahopotato.com.
Ingredients
- 1 lb Idaho® potatoes, scrubbed and thinly sliced
- 1/4 cup extra virgin olive oil
- Salt and freshly ground black pepper to taste
- 2 1/2 teaspoons white wine vinegar
- 1 small shallot, minced
- 2 medium bunches arugula (about 7 oz), thick stems removed, washed and dried
- 1 ounce Parmesan cheese, shave
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