Roasted Potatoes And Onions With Wilted Greens
Serves: 6
Callie Medhurst
1 January 1970
Based on User reviews:
56
Spice
56
Sweetness
47
Sourness
36
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Olive Oil2 tsps
Cider Vinegar (to taste)Directions:
1
Preheat oven to 450°F
2
Cut potatoes in half (quarter any larger potatoes)
3
In a shallow baking pan toss potatoes and onion slices with oil and season with salt and pepper
4
Roast potatoes and onions in middle of oven, stirring occasionally, until lightly browned and tender, about 25 minutes
5
Transfer hot potatoes and onions to a bowl
6
Add spinach or arugula, vinegar, and salt and pepper to taste, tossing until greens are wilted
7
Preheat oven to 450°F
8
Cut potatoes in half (quarter any larger potatoes)
9
In a shallow baking pan toss potatoes and onion slices with oil and season with salt and pepper
10
Roast potatoes and onions in middle of oven, stirring occasionally, until lightly browned and tender, about 25 minutes
11
Transfer hot potatoes and onions to a bowl
12
Add spinach or arugula, vinegar, and salt and pepper to taste, tossing until greens are wilted
13
Serve dish warm or at room temperature
14
Serve dish warm or at room temperature