Home Restaurant's Roasted Potato and Greens Salad

Makes 8
Prep 5 m
Roast 40 m
Broil 2 m



  1. 1 of 5 Heat oven to 425 degrees F.
  2. 2 of 5 Toss the potatoes with the olive oil in a large bowl. Place potatoes on a large sheet of heavy-duty aluminum foil and add the herbs and garlic. Season with salt and pepper. Fold the foil together, forming a pocket, and crimp the edges so that the pocket is securely sealed.
  3. 3 of 5 Place the potatoes in the 425 degrees F oven and roast until they are tender, about 40 minutes. The potatoes are done when a fork easily inserts through the foil into a potato.
  4. 4 of 5 Remove the potatoes; cut each into 4 slices and set aside. (Can be prepared in advance to this point. Reheat slightly before serving.)
  5. 5 of 5 Heat the broiler. Toss the baby greens with the dressing. Place a slice of cheese on each of 8 ovenproof salad plates. Place 2 plates at a time in the broiler until the cheese melts, about 2 minutes. Remove the plates. Place 2 slices of potatoes and 1 radish on each plate. Top with the dressed baby greens and serve.
Nutrition Information for Home Restaurant's Roasted Potato and Greens Salad
Servings Per Recipe: 8
Per Serving:
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Printed from FamilyCircle.com 06/25/2019