Roasted Salad Potatoes Recipe

Preheat oven

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it.

Prepare potatoes: halve baby potatoes (or cut fingerlings lengthwise) so pieces are roughly the same size for even roasting.

Toss vegetables and aromatics: In a large bowl combine the halved potatoes, carrots, halved brussels sprouts (if using), and red onion wedges. Add 3 tbs olive oil, fresh thyme leaves, smashed garlic cloves, 1 1/2 tsp salt and 1 tsp freshly ground black pepper. Toss until everything is evenly coated.

Arrange on baking sheet: Spread the vegetables in a single layer on the prepared baking sheet, cut sides down where applicable, giving pieces a little space so they roast rather than steam.

Roast: Place in the preheated oven and roast for 30–40 minutes, stirring or flipping once at about 20 minutes, until potatoes are golden and tender and other vegetables are caramelized at the edges. If garlic pieces begin to darken too quickly, remove them after 15–20 minutes.

Finish in oven (optional crisping): For extra crispness, increase oven to 450°F (230°C) for the last 5 minutes, watching closely to avoid burning.

Remove and cool slightly: Transfer roasted vegetables to a large bowl and let them cool for 5–8 minutes so the dressing will cling without wilting the greens too much.

Make dressing: In a small bowl whisk together 1 tbs lemon juice, 1 tsp honey, 1 tsp white wine or sherry vinegar and 2 tbs olive oil. Season to taste with a pinch of salt and a few grinds of black pepper.

Toss greens with dressing: Place the baby arugula or mixed greens in a large serving bowl. Pour about half the dressing over the greens and toss gently to coat (reserve the rest to adjust seasoning after adding warm vegetables).

Combine roasted vegetables and greens: Add the warm roasted potatoes and vegetables to the dressed greens and toss gently so the heat slightly wilts the greens and helps absorb flavor. Add additional dressing if needed.

Add goat cheese and nuts: Scatter the crumbled goat cheese over the top, then sprinkle the toasted walnuts or hazelnuts if using. The warm vegetables will soften the goat cheese slightly for a creamy contrast.

Finish and garnish: Taste and adjust seasoning with salt, pepper, or a squeeze of lemon if desired. Sprinkle chopped chives or parsley over the salad for freshness.

Serve: Transfer to a platter or serve family-style. Best served warm or at room temperature.