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Arugula Salad with Crisp Idaho® Potatoes

 

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Arugula Salad with Crisp Idaho® Potatoes
 

 

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Recipe

Arugula Salad with Crisp Idaho® Potatoes

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

Times

  • Prep Time : 5 min
  • Cook Time : 15 min
  • Ready Time : 20 min

Servings

6

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

Directions

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

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JoyofKosher.com is the number 1 kosher food and recipe website featuring Jamie Geller, cookbook authors, bloggers and chefs. With over 6,000 recipes there is always something new.

 

comments

 

One Response to Arugula Salad with Crisp Idaho® Potatoes

  1. wow! I love the idea of roasted potato chips

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