Corto's Chef-Developed Recipe Series
Ingredients
Serves 2
- 1/4 cup La Padella® Sauté Oil
- 12 oz small Yukon Gold potatoes, boiled in salted water until tender
- salt
- 2 handfuls arugula
- 2 Tbsp lemon juice
- 1 Tbsp brined capers, drained
- Parmesan, for serving
- TRULY® Extra Virgin Olive Oil, for serving
Directions
Heat the La Padella® Sauté Oil in a large (12-inch) skillet over medium-high heat. While the oil is heating, gently smash each potato with the bottom of a sturdy flat-bottomed cup or spatula. Smash them only enough so they burst open, but do not fall apart.
Working in batches, place just enough potatoes in the hot oil that can fit with space between, so they don't get overcrowded and steam. Cook until crispy and golden on the bottom, about 5 minutes. Flip them over and repeat. When crispy, transfer to a towel-lined plate and season with salt. Repeat with the remaining potatoes.
To serve, toss the arugula, lemon juice, and capers together. Arrange the potatoes on a platter or individual plates. Top with arugula, then finely-grated Parmesan over the top. Drizzle with TRULY® Extra Virgin Olive Oil to finish.