Fried Potatoes with Kashkaval Cheese
Ingredients
- 2 1⁄4 lb. baby purple and gold potatoes
- 2 tbsp. kosher salt, plus more
- Vegetable oil, for frying
- 1⁄4 cup (about 1 oz.) finely grated kashkaval cheese
- 1⁄4 cup olive oil
- 1⁄4 cup thinly sliced shifka peppers or jarred pepperoncini
- 4 anchovies in oil, drained and minced
- 1 cup loosely packed arugula
- Freshly ground black pepper
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