Argentine · Salad
Crunchy Roasted Potato and Arugula Salad
Boiled baking potatoes are broken into nuggets, crisped hard in hot skillets and finished in a very hot oven, then tossed with peppery arugula, toasted almonds and a sharp Dijon vinaigrette.

- YieldServes 8
- Hands-on1 h
- Total1 h 34 min
- Difficulty
Ingredients
Potatoes
- 8Idaho (baking) potatoes, about 170 g each, scrubbed
- to tastecoarse salt, for the cooking water
- 2 tbspred wine vinegar, for the cooking water
- 90 mlextra virgin olive oil, plus more if needed for crisping
Vinaigrette
- 2 tbspDijon mustard
- 2 tbspred wine vinegar
- to tastefreshly ground black pepper
- 120 mlextra virgin olive oil
Salad
- 1 bunchlarge arugula, trimmed, washed and dried
- 140 galmonds, toasted (about 1 cup)
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