Heat about 1 inch deep of vegetable oil in a heavy bottomed pan.
Slice the raw potatoes paper thin using a sharp knife, keeping the
slices separate. When the oil is hot (test by placing a chip in
the oil), fry the slices until golden brown. Remove the chips using
a pair of metal tongs or a slotted spoon. Drain on paper towels
and sprinkle with coarse salt.
Sautéed Potatoes (Sauté right before serving
Boil fingerling potatoes in salted water until tender. Drain and
cool. Place in a small bowl and cover with olive oil. Add garlic
and 2 teaspoons champagne vinegar to the oil. Let it stand at least
15 minutes (can be prepared a day ahead). Right before serving the
salads, heat a heavy bottom sauté pan over medium-high heat.
Cover the bottom of the pan with olive oil. Slice the potatoes into
¼ inch slices. Sauté until golden brown turning once. Divide
between the four salads, drizzling the warm olive oil over the greens
as you go.
clean arugula, half of the chips, half
of the vinaigrette, and salt & pepper in a bowl. Toss together until
combined. Divide between four plates; top with sautéed potatoes
& warm olive oil. Sprinkle with shaved Parmesan & remaining chips.