Smashed Potatoes with Chèvre and Arugula

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

SERVINGS

4

PREP TIME

1 hr 30 min

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. 1

    Bake potatoes at 350 F until soft; let cool. (Can do this ahead of time.)

  2. 2

    Gently smash and tear potatoes into bite-sized pieces.

  3. 3

    In a large nonstick sauté pan, heat oil on high heat until light smoke appears.

  4. 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. 5

    Remove from heat and place on a paper towel to remove excess oil. Transfer to a large bowl.

  6. 6

    Add arugula, chèvre, lemon zest, lemon juice, salt and pepper.

  7. 7

    Transfer to a serving dish or plate.