Parboil (optional for faster roasting): place potatoes in a pot, cover with cold salted water, bring to a simmer and cook 8–10 minutes until just tender when pierced with a knife. Drain and let steam-dry for 2 minutes.

Preheat oven to 425°F (220°C). On a baking sheet, toss the potatoes with 1.5 tablespoons olive oil, minced garlic, smoked paprika, dried oregano, ¾ teaspoon sea salt, and ½ teaspoon black pepper until evenly coated. Spread in a single layer with space between pieces.

Roast for 20–30 minutes, turning once halfway through, until golden brown and crisp on the outside and tender inside. If parboiled, total roast time will be 15–20 minutes. Remove from oven and allow to cool slightly on the pan for 5 minutes.

Dressing

While the potatoes roast (or at least 10 minutes before serving), combine 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon, ½ teaspoon honey, ½ clove minced garlic, ¼ teaspoon salt and ¼ teaspoon black pepper in a small bowl or jar.

Whisk or shake vigorously until the dressing emulsifies and tastes balanced. Adjust acidity or seasoning to preference (add up to 1 teaspoon honey if too tart, or a pinch more salt).

Salad Greens & Assembly

Place the 6 cups mixed greens in a large salad bowl. Add the cherry tomatoes, sliced cucumber, sliced red onion and chopped fresh herbs.

When potatoes are warm but not piping hot, add them to the salad bowl with the greens. Drizzle about two-thirds of the dressing over the salad and gently toss to coat all components. Taste and add remaining dressing as needed.

Transfer to serving platter or individual plates. Sprinkle optional crumbled feta or shaved Parmesan and toasted seeds or pine nuts over the top if using. Serve immediately so potatoes remain slightly warm against the cool greens.