Instructions
Follow the steps and taste along the way.
Preheat the oven and prepare the potatoes
Preheat the oven to 220 °C. Wash the potatoes and cut them into slices about 4 mm thick. Toss them with 10 ml olive oil, 1.2 g salt, and the black pepper. Arrange them in a single layer on a baking sheet lined with parchment paper.
Partially roast the potatoes
Bake for 15 minutes at 220 °C. Then turn the slices so they roast evenly; the edges should be starting to turn golden.
Add the vegetables
Cut the zucchini into half-moons about 1 cm thick and halve the tomatoes. Finely chop the garlic. Arrange the vegetables with the garlic and oregano among the potatoes, drizzle with the remaining 5 ml oil, and sprinkle with the remaining 0.8 g salt. Bake for another 10 minutes.
Bake the mozzarella
Tear the mozzarella into small pieces and arrange them over the vegetables. Return the baking sheet to the oven for 3 to 4 minutes, just until the cheese softens and starts to glisten. After removing it from the oven, drizzle the dish with 5 ml lemon juice.
Prepare the fresh arugula and serve
Toss the arugula with the remaining 10 ml lemon juice. Divide the potatoes, vegetables, and mozzarella between two plates and serve with the arugula. Serve immediately, while the potatoes are still crispy around the edges.
