Home Restaurant's Roasted Potato and Greens Salad

Makes: 8 servings. Prep: 5 minutes. Bake: at 425 degrees for 40 minutes. Broil: about 2 minutes.

Home Restaurant's Roasted Potato and Greens Salad
Servings: 8 Prep 5 mins Roast 425°F 40 mins Broil 2 mins


  • 4 medium-size white potatoes
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh herbs, such as rosemary or thyme
  • 2 cloves garlic, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 8 cups mixed baby greens
  • 1/2 cup mustard-thyme salad dressing (store-bought or your favorite recipe)
  • 8 slices Emmentaler or Fontina cheese
  • 8 red radishes

Make It

1. Heat oven to 425 degrees F.

2. 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. 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. Remove the potatoes; cut each into 4 slices and set aside. (Can be prepared in advance to this point. Reheat slightly before serving.)

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.