Preheat oven to 425 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Mince garlic. Slice radishes into thin rounds. Slice onion into thin sticks (julienne). Slice green onions on a bias (angle) for garnish. Scrub potatoes. Allow margarine to come to room temperature.

Place potatoes on a chopping board, flattest sides down. With a very sharp knife, starting from one end of the potato, cut almost all the way through (but not the whole way through) so potato is still in one piece, at about 3-4mm intervals. In a small dish, combine ⅔ of minced garlic and all of margarine until softened. Put sliced potatoes on prepared baking sheet. Spread garlic butter mixture over the whole potato and into the crevices. Drizzle with a bit of olive oil and sprinkle with a pinch of salt and pepper. Bake for 40 minutes, or until potatoes are crispy and the insides are softened.

In a small pan over medium heat, add 1 tsp. olive oil and julienned onion. Cook for 8-10 minutes, or until onions become transparent. Move onions around and continue to cook on medium heat for another 5 minutes, or until onions become a golden caramel color and are soft. Add half the nutritional yeast and 1 Tbsp. water. Coat the onions and add salt and pepper to taste. Cook for another 2 minutes and then remove from heat and set aside.

In a clean bowl, add baby arugula and radishes. In another small bowl, combine remaining garlic, remaining nutritional yeast, Dijon mustard, balsamic vinegar, half the green onions (reserving remaining for garnish), 1 tsp. olive oil, and ¼ cup of water, or more if desired. Whisk together with a fork and add salt and pepper to taste. Pour dressing over arugula and radishes and toss.

Let potatoes to cool for 3-5 minutes before serving to allow them to crisp up. Once cooled, plate the potato. Top with caramelized onions. Add a serving of salad on the side. Garnish with remaining green onion and a crack of fresh black pepper.