Preheat oven to 400ºF.

Place the halved potatoes in a large bowl and drizzle with 1 tablespoon extra virgin olive oil. Season with 1 teaspoon kosher salt, 1 teaspoon garlic powder, ½ teaspoon Aleppo pepper, and ½ teaspoon black pepper. Toss to coat. Arrange the potatoes, cut-side down, on a baking sheet and transfer to the oven for 20 to 30 minutes or until they’re fork-tender and golden brown. Flip once midway through roasting.

Remove the potatoes from the oven and set aside.

Whisk together the lemon juice and hot honey in a small bowl until smooth. Set aside.

Dress the potatoes and arugula:

Transfer the roasted potatoes to a large bowl. Add the arugula and the grated Parmigiano Reggiano. Pour the hot honey sauce on top and toss gently to coat until the residual heat from the potatoes wilts the arugula. Taste and add more salt and pepper if needed.

Finish the potatoes and arugula with a pinch of Parmigiano Reggiano and serve warm. Enjoy!