Roasted Potatoes with Lemon Dressing, Red Onion, and Cress
- 900g/1.98 pounds potatoes
- 1 large red onion (approximately 250g/8.8 ounces)
- 4 scallions (approximately 120g/4.3 ounces)
- 120g/4.3 ounces cress (arugula)
- 60ml/2 fluid ounces (US) or 4 tablespoons olive oil
- 30ml/1 fluid ounce (US) or 2 tablespoons lemon juice
- Salt and black pepper to taste
1. Preheat the oven to 200°C (400°F).
2. Peel the potatoes and chop them into 2.5 cm (1 inch) cubes.
3. Peel the red onion and slice it into individual rings.
4. Peel and slice the scallions into separate rings.
5. In a large bowl, toss the potatoes with 30ml (1 fluid ounce or 2 tablespoons) of olive oil, salt, and pepper until they are evenly coated.
6. Spread the potatoes out in a single layer on a baking sheet lined with parchment paper and roast in the oven for 45 minutes, or until they are tender.
7. While the potatoes are roasting, whisk together the lemon juice and the remaining 30ml (1 fluid ounce or 2 tablespoons) of olive oil in a small bowl, seasoning with salt and pepper to taste.
8. In a large serving dish, combine the roasted potatoes, red onion, and scallions.
9. Drizzle the lemon dressing over the top and sprinkle with cress, then toss everything together gently.
10. Serve warm or at room temperature.
- Baking sheet
- parchment paper
- cutting board
- knife
- bowl
- whisk
- serving dish
- spoon
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