POTATOES ANNA
Potatoes · 1/2 cup grated aged Pecorino Romano · tb potato starch or cornstarch · 1/2 tsp fine sea or table salt, · 1/2 tsp finely ground black pepper, or more if coarsely ground · 3 tb unsalted butter, melted, or olive oil · 2 pounds Yukon Gold, peeled, mandolined 1/8" thick
Salad · 8 cups loosely packed arugula · tb olive oil · 2 tsp white wine vinegar
PREP Combine cheese, potato starch or cornstarch, s/p. Taste a pinch; you want a strong salty-peppery kick. Pour tb butter or oil into 9" cast-iron or ovenproof skillet; swirl it up sides.
Arrange single layer potatoes in overlapping concentric circles in bottom. Drizzle w/ tsp butter or oil; sprinkle with 2 tb cheese/pepper mixture. Do this three-four times to use up potatoes. Drizzle rest melted butter over top.
BAKE cover skillet tightly using piece of sprayed foil. Bake 375 deg 35 min; potatoes will be almost tender. Press firmly on foil to compact a bit. Remove/reserve foil; bake 375 deg 25-30 min more, til lightly brown. Press again w/ foil, remove to broiler briefly til golden-brown.
FINAL While potatoes bake, toss arugula, olive oil and vinegar, keep dressing very light. Let potatoes rest in skillet a few minutes then run knife around edges to loosen. Gently tip skillet over sink to drain excess butter or oil. Invert onto a plate, then flip right side up. Cut into wedges.
SERVE topped w/ dressed greens, sprinkle of cheese-pepper mixture.