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Arugula Salad with Crisp Idaho® Potatoes


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Arugula Salad with Crisp Idaho® Potatoes


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Arugula Salad with Crisp Idaho® Potatoes

Recipe courtesy of Chef Wendy Malouf, Beacon Restaurant & Bar, New York City


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


6 s


  • 1 lb Idaho potatoes, scrubbed and thinly sliced
  • 1/4 cup Extra-virgin olive oil
  • 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



1 Preheat the oven to 500 degrees 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).
3 Roast until browned on one side, about 9 minutes, then turn and roast until browned on the other side, about 5 minutes more.
4 In a small bowl, whisk together the remaining 2 tablespoons olive oil, white wine vinegar, shallot and salt and pepper to taste.
5 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.
6 Toss well and serve, garnishing each plate with the reserved potato slices and shaved Parmesan.

Special instructions

Recipe courtesy of Chef Wendy Malouf, Beacon Restaurant & Bar, New York City

Source: Idaho Potato Commission

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