9 months ago

Smashed Potatoes with Chèvre and Arugula

Crispy smashed potatoes tossed with fresh arugula, lemon zest and chèvre: a bright, tangy, French-style goat cheese.

4 servings
Preparation time: 1 hour 30 minutes

Ingredients
3 pounds Yukon Gold potatoes
¼ cup canola or grapeseed oil
2 cups baby arugula, lightly packed
4 ounces chèvre cheese
Zest of ¼ lemon
1 teaspoon fresh lemon juice
Maldon or other flake salt to taste
Pepper to taste

Directions

  1. Bake potatoes at 350 F until soft; let cool. (Can do this ahead of time.)
  2. Gently smash and tear potatoes into bite-sized pieces.
  3. In a large nonstick sauté pan, heat oil on high heat until light smoke appears.
  4. Carefully place potatoes in oil so they don’t splash; cook for 3-4 minutes, then turn and repeat until all sides are browned and crispy.
  5. Remove from heat and place on a paper towel to remove excess oil. Transfer to a large bowl.
  6. Add arugula, chèvre, lemon zest, lemon juice, salt and pepper.
  7. Transfer to a serving dish or plate.