Name: Crushed Heirloom Potatoes
Yield: Makes 6 to 8 servings
Ingredients: 2 pounds unpeeled whole heirloom potatoes; 3 ounces crumbled Gorgonzola cheese or La Fourme d'Ambert blue cheese; 1/2 cup pecans, toasted, chopped; 1/4 cup extra-virgin olive oil; 2 cups (packed) baby arugula

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Crushed Heirloom PotatoesPornchai Mittongtare

As with tomatoes, the profusion of heirloom varieties of potatoes at farmers' markets has helped us rediscover them as a seasonal ingredient in a rainbow of flavors, colors, and textures. This recipe is the perfect vehicle for trying any number of them. Nutty, creamy La Ratte fingerlings are a favorite of French chefs. German Butterballs, as their name suggests, are soft and buttery. For even cooking, choose potatoes that are about the same size.

Recipe notes

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