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Bake potatoes at 350 F until soft; let cool. (Can do this ahead of time.)
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Gently smash and tear potatoes into bite-sized pieces.
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In a large nonstick sauté pan, heat oil on high heat until light smoke appears.
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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.
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Remove from heat and place on a paper towel to remove excess oil. Transfer to a large bowl.
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Add arugula, chèvre, lemon zest, lemon juice, salt and pepper.
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Transfer to a serving dish or plate.