1 bunch (2 oz.), Fresh rosemary, finely minced
1 Tbsp., Salt
1 1/2 cups, Olive oil
20 (8 to10 lb.), Washington Yukon Gold potatoes
1 qt., Arugula
1 cup, Manchego cheese, grated
1/4 cup, Extra virgin olive oil
Ground black pepper (as needed)
1. Combine rosemary, salt and olive oil.
2. Halve potatoes and toss in rosemary mixture
3. Preheat sheet pan in 400°F oven and place potato halves cut side down in pan.
4. Bake 30 to 40 minutes or until potatoes are tender and skin is crisp
5. Remove just enough potato pulp to fit a nugget of butter.
6. Toss arugula, cheese and extra virgin olive oil.
7. Place small amount of arugula mixture on each potato, sprinkle with pepper and serve immediately.
