Recipe information
Yield
Serves 8. Can be doubled
Ingredients
Nonstick vegetable oil spray
1 1/2 pounds small red-skinned potatoes (about 12), cut into 1/2-inch wedges
1 teaspoon sugar
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1 tablespoon fresh lemon juice
1 1/2 teaspoons olive oil
1/2 head Boston lettuce, torn into pieces (about 3 cups)
4 green onions, thinly sliced
1 tablespoon chopped fresh tarragon
Preparation
Step 1
Preheat oven to 400°F. Spray baking sheet with vegetable oil spray. Arrange potatoes, skin side down, on sheet. Spray potatoes with vegetable oil spray. Sprinkle with sugar and thyme. Season with salt and pepper. Toss to coat. Arrange potatoes, cut side down, on same baking sheet. Roast potatoes until tender, turning potatoes over halfway through roasting, about 35 minutes. Whisk lemon juice and olive oil in small bowl to blend. Season dressing to taste with salt and pepper.
Step 2
Combine lettuce, green onions and tarragon in large bowl. Add hot potatoes and dressing. Toss to coat. Serve warm.
Nutrition Per Serving
Per Serving: calories
111; total fat
1 g; saturated fat
0.5 g; cholesterol
0 mg.
#### Nutritional analysis provided by Bon Appétit
