Roasted Potato & Butter Lettuce Salad
- Cook time:
- Prep time:
- Total time:
- Yield: 4 People
Ingredients
- 2 - lbs small golden potatoes, washed dried and cut into small wedges
- Olive Oil, Kosher Salt & herbs de Provence
- 1 - head butter lettuce, cleaned and dried
- 1/2 - bunch watercress, leaves only, cleaned and dried
- Dressing
- 1/3 - cup olive oil
- 2 - tablespoons sour cream
- 1 - tablespoon chives chopped
- 1/2 - lemon, juice only
- Salt & Pepper to taste
Instructions
- Preheat the Oven to Convection Roast 325 degrees
- Wash and dry the potatoes and cut into bite-sized wedges
- Toss with olive oil a pinch of kosher salt and herbs de Provence
- Spread the potatoes onto a rimmed baking sheet and cook for 20 - 25 minutes until tender
- Meanwhile prepare the salad
- Combine the cleaned butter lettuce with the watercress in a medium-sized mixing bowl
- Combine the ingredients for the dressing
- Cool the cooked potatoes for about 5 minutes, toss the salad with the dressing and gently fold in the warm potatoes