Roasted Potatoes and Salads
Ingredients:
- 500 grams of potatoes, peeled and chopped
- 2 tablespoons of olive oil
- 1/2 teaspoon of salt
- Vinegare
- 1 teaspoon of dried rosemary (or fresh if available)
- 2 cups of salad greens (such as lettuce, abbage, spinach, or a mix)
- A handful of cherry tomatoes
- Optional: Other salad vegetables like cucumbers or radishes whatever fits best for you for your needs and your taste
Instructions:
Roast the Potatoes:
- Preheat your oven to 200°C (400°F).
- Toss the potato cubes with olive oil, salt and rosemary until evenly coated.
- Spread the potatoes on a baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy.
- Stir halfway through for am amazing crispy result.
- Once done, took them out from the oven and set them on a side allow them to cool slightly.
Prepare the Salad:
Wash the salad greens and cherry tomatoes. Dry them well and place them in a large bowl.
If using other vegetables, chop them into bite-sized pieces and add them to the bowl.
I like to eat them separated as shown in the photo but if you like to mix them, make sure to mix salad once the potatoes are cold for not destroy salad nutrition.
Use airtight containers to prevent any leaks and to keep the ingredients fresh.
Assembly at Work:
If you have oil (olive or avocado) and vinegar, pour it over the salad just before eating to keep it from getting soggy.
When you’re ready to eat, you can either enjoy the potatoes and salad side by side or mix them together. This is totally up to you :)
Enjoy your simple healthy and satisfying roasted potatoes and salad! It’s a great combination of warm, comforting potatoes with the fresh crispness of the salad.
