Smashed Heirloom Potatoes with Gorgonzola and Arugula Recipe

Looking for a new spin on potatoes this holiday? Try this delicious recipe from!

Smashed Heirloom Potatoes with Gorgonzola and Arugula

The profusion of heirloom varieties of potatoes at farmer’s markets has helped us rediscover them as a seasonal ingredient in a rainbow of flavors, colors, sizes and textures. The selection of potato varieties is up to you, and it is ok to mix and match. For even cooking, choose potatoes that are about the same size.


2 pounds unpeeled small whole heirloom potatoes
1 tablespoon salt
3 ounces crumbled Gorgonzola or other blue cheese (local if possible)
1/2 cup pecans, toasted and chopped
1/4 cup extra-virgin olive oil
2 cups (packed) baby arugula


1. Place potatoes in large pot. Pour enough cold water over to cover; salt generously.
2. Bring to boil. Reduce heat and simmer until potatoes are fork tender, 20 to 40 minutes (depending on size and variety).
3. Drain and return potatoes to pot. Using large wooden spoon, coarsely crush potatoes in pot. Add cheese, nuts, and oil.
4. Stir in arugula and toss to blend. Season to taste with salt and pepper. Transfer to bowl and serve.


Recipe courtesy of Escoffier School of Culinary Arts

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