Bacon-Wrapped Pan-Roasted Walleye and Red Potatoes with Arugula

Some of you may remember we recently purchased Michael Symon’s cookbook from his restaurant, Lola. Here is what it looks like, just in case any of you want to order it immediately:

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We have made a couple of the recipes from this book, including his “Spicy Tomato and Blue Cheese Soup,” and “Bacon-Wrapped Pan-Roasted Walleye.” However, our favorite so far is his “Red Potatoes with Arugula.”

The recipe is simple, but packed with flavor. The creaminess of these potatoes paired with the zing of Dijon, and bite of arugula will have you coming back for seconds. They’re so good that we’re making them on Christmas day. We thought we’d share the recipe, which again, is Michael Symon’s.

Red Potatoes with Arugula
Serves 4-6


2 pounds 2-inch red potatoes
Kosher salt
1/2 cup heavy cream
1/2 cup chicken stock
2 tablespoons whole-grain Dijon mustard
2 tablespoons unsalted butter
Freshly ground black pepper
1/4 to 1/2 pound arugula


“Put the potatoes in a large pot and add enough water to cover by 2 inches. Season the water well with salt and bring to a boil. Cook until the potatoes are tender when pierced with a knife, 30 to 40 minutes. Drain them and let the moisture steam off. When they’re cool enough to handle, peel them if you wish. Cut into 1/2-inch-thick slices.

In a medium saute pan, whisk together the cream, stock, and mustard. Reduce by one-third over high heat, about 5 minutes. Add the potatoes and toss to coat. Stir in the butter and season with salt and pepper to taste. When the cream comes to a simmer, add the arugula. Continue to cook until the arugula is completely wilted, about 45 seconds.”

Symon, M. (2009). Red potatoes with arugula. In Michael Symon’s Live to Cook: Recipes and Techniques to Rock Your Kitchen (p. 163). New York: Clarkson Potter/Publishers.