Arugula Salad with Crisp Idaho® Potatoes


  • 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


  1. 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.
  2. 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 minutes, then turn and roast until browned on the other side, about 5 minutes more.
  3. In a small bowl, whisk together the remaining 2 tablespoons 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.
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Yield: Serves 6
Calories: 160
Sugar: 1g
Sodium: 85mg
Fat: 11g
Fiber: 2g
Protein: 4g
Cholesterol: 5mg

Waldy Malouf
The Culinary Institute of America (CIA)
Hyde Park, NY

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