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ROAST FINGERLING POTATO AND ARUGULA SALAD Ingredients 1 lb fingerling
potatoes, quartered lengthwise 4 (3- to 5-inch)
sprigs fresh thyme 1 Turkish or ½
California bay leaf ½ cup extra-virgin
olive oil ¾ teaspoon salt ½ teaspoon black
pepper 4 garlic cloves,
coarsely chopped ¾ cup chopped red
onion 2 tablespoons ½ lb arugula,
coarsely chopped (4 cups) 2 oz. finely grated
Parmigiano-Reggiano Garnish:
Parmigiano-Reggiano shavings made with a vegetable peeler; freshly ground black pepper Preparation Put oven rack in
middle position and preheat oven to 300°F. Toss potatoes with thyme, bay leaf, oil, ½ teaspoon salt,
and ¼ teaspoon pepper in a bowl. Transfer mixture to a 17- by 12-inch shallow
baking pan, spreading potatoes in 1 layer, and roast 30 minutes. Stir in
garlic, then spread potatoes in 1 layer again and roast until tender, 20 to 30
minutes more. Drain potatoes in a colander set over a large metal bowl and
reserve oil. Discard thyme and bay leaf. Heat reserved oil in a 12-inch heavy
skillet over moderately high heat until hot but not smoking, then sauté onion
with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper, stirring, until
onion is softened, 3 to 5 minutes. Add vinegar and cook, stirring, 1 minute,
then transfer mixture to large bowl. Add arugula and cheese, tossing with tongs
until arugula is wilted. Serve warm. Gourmet March 2007
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