Smashed Potatoes with Chèvre and Arugula

Servings 4 servings
Prep Time 1 hour 30 minutes


  • 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


  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.