Fried Potatoes with Kashkaval Cheese | Saveur
Piquant kashkaval, a Balkan cows' or sheep's milk cheese, and mildly spicy shifa peppers add sharpness to these fried, smashed potatoes.
Ingredients
- 2 <sup>1</sup>⁄<sub>4</sub> lb. baby purple and gold potatoes
- 2 tbsp. kosher salt, plus more
- Vegetable oil, for frying
- <sup>1</sup>⁄<sub>4</sub> cup (about 1 oz.) finely grated kashkaval cheese
- <sup>1</sup>⁄<sub>4</sub> cup olive oil
- <sup>1</sup>⁄<sub>4</sub> cup thinly sliced shifka peppers or jarred pepperoncini
- 4 anchovies in oil, drained and minced
- 1 cup loosely packed arugula
- Freshly ground black pepper
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