What you need:
- 1 pound of small potatoes
- 1 head of lettuce, I like red leaf
- Cranberry Goat Cheese or your favorite
- Olive Oil
- Shallot Vinaigrette
- Salt + Pepper
Preheat oven to 425 F
Boil the potatoes until they slide off a knife when poked. Then drain and place on baking sheet. Smash each potato with the bottom of a glass. They will crack and that’s a good thing! Coat with a generous glug of oil and season. Bake fro 25-30 minutes, flipping once.
Meanwhile make the vinaigrette and prep the greens. I prefer to hand rip the lettuce than chop. I like big pieces but prepare it how you like. Toss the greens with the shallot vinaigrette and add small dollops of cheese.
When the potatoes are cooked, let then sit for 5 minutes and then serve them atop the salad! Vola! A satisfying salad.