Arugula Salad with Crisp Idaho® Potatoes

• 1 lb Idaho potatoes, scrubbed and thinly sliced
• 1/4 cup Extra-virgin olive oil
• To taste Salt and freshly ground black pepper
• 2 1/2 tsp White wine vinegar
• 1 small Shallot, minced
• 2 med Bunches Arugula (about 7 oz), thick stems removed, washed and dried
• 1 oz Parmesan cheese, shave

1. Preheat the oven to 500 degrees F. or preheat the grill. In a large bowl, toss the potatoes with 2 tablespoons of the olive oil and salt and pepper.
2. Spread the potatoes out in one layer on a non-stick baking sheet (or one lined with a nonstick liner). Roast until browned on one side, about 9 minutes, then turn and roast until browned on the other side, about 5 minutes more.
3. In a small bowl, whisk together the remaining 2 tablespoons olive oil, white wine vinegar, shallot and salt and pepper to taste. Reserve about 18 potato slices for garnish. Place the rest of the potatoes in a large bowl, top with the arugula, and drizzle with the vinaigrette. Toss well and serve, garnishing each plate with the reserved potato slices and shaved Parmesan.