Baked Yukon Gold potato halves covered in salt and minced rosemary, with a little pocket scooped out for butter. Topped with a bit of arugula and grated Manchego cheese.
1 bunch fresh rosemary, finely minced
1 tbsp. salt
1 1⁄2 cups olive oil
20 Yukon Gold potatoes
1 qt. arugula
1 cup grated Manchego cheese
1⁄4 cup extra-virgin olive oil
Ground black pepper, as needed
- Combine rosemary, salt, and 1 1⁄2 cups olive oil. Halve potatoes and toss in rosemary mixture.
- Preheat sheet pan in 400°F oven. Place potato halves cut-side down in pan. Bake 30-40 min., until potatoes are tender and skin is crisp.
- Remove just enough potato pulp to fit a nugget of butter. Finish by tossing arugula and cheese with 1⁄4 cup extra-virgin olive oil. Place small amount of arugula mixture on each potato, sprinkle with pepper, and serve immediately.