Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Sazerac’s Potato Skins
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...
Servings
20
20
Cuisine Type
- american
Day Part
- dinner
- lunch
Menu Part
- appetizer
Main Ingredient
- Potatoes
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.
Ingredients
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
Steps
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.
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
