Courtesy of Idaho Potato Commission
6Servings•15 Min.Prep Time•15 Min.Cook Time•
原料：
- 1 lb. Idaho® potatoes, scrubbed and thinly sliced
- 1/4 c. extra virgin olive oil
- salt and freshly ground black pepper to taste
- 2-1/2 tsp. white wine vinegar
- 1 small shallot, minced
- 2 medium bunches arugula (about 7 oz.), thick stems removed, washed and dried
- 1 oz. Parmesan cheese, shave
说明：
- Preheat the oven to 500°F or preheat the grill. In a large bowl, toss the potatoes with 2 Tbsp. of the olive oil and salt and pepper.
- Spread the potatoes out in one layer on a non-stick baking sheet (or one lined with a nonstick liner). Roast until browned on one side, about 9 min., then turn and roast until browned on the other side, about 5 min. more.
- In a small bowl, whisk together the remaining 2 Tbsp. olive oil, white wine vinegar, shallot and salt and pepper to taste. 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. Toss well and serve, garnishing each plate with the reserved potato slices and shaved Parmesan.
- Recipe courtesy of Waldy Malouf, Chef/Co-Owner, Beacon Restaurant, Bar & Bakery, New York City
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