2 pounds small Yukon Gold potatoes, split in half through the equator
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup crumbled blue cheese
1/2 cup buttermilk
2 tablespoons fresh lemon juice
1 bunch of fresh chives, minced
4 thick veal or pork chops, about 3 pounds of total
1/4 cup extra-virgin olive oil
Leaves from 1 bunch of fresh mint
Lemon wedges, for serving
Preheat the oven to 350 degrees F.
In a large mixing bowl, toss the potatoes with 1/4 cup of oil and season generously with salt and pepper. Spread the potatoes in a single layer on a baking sheet or in a roasting pan, cut side down, so the cut layer gets super crispy like a French fry. Roast for 30 minutes, or until crispy.
Next, start on the dressing. Put the cheese, buttermilk, and 2 tablespoons of olive oil in a small bowl and stir together with a fork, mashing a little to break up the cheese. Season with the lemon juice, salt, pepper, and chives.
When the potatoes have cooked for 20 minutes, season the chops with salt and pepper. Put a large saute pan over medium heat, add the olive oil, and heat until it begins to smoke. Add the veal and saute until golden brown on the outside and just barely pink inside, 3 to 4 minutes on each side.
To serve, put a chop on each of 4 plates. Put the potatoes in a bowl and drizzle with the dressing. Add the arugula and mint and toss. Set one portion of the potatoes on top of each chop. Dust with black pepper and serve with lemon wedges.