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Recipe Summary test

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees . In a large, ovenproof skillet, heat 3 tablespoons olive oil over high heat. Add the potatoes, stir to coat and cook, stirring frequently, until lightly browned, about 8 minutes.

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  • Add the pears, thyme sprigs, 1 teaspoon salt and 1/2 teaspoon pepper to the potatoes; stir to combine. Transfer the skillet to the oven and roast, tossing halfway through, until the potatoes and pears are tender, 12 to 15 minutes.

  • Meanwhile, in a small bowl, whisk together the lemon juice, honey, mustard and the remaining 1/4 cup olive oil; season with salt and pepper and set aside. Place the watercress in a shallow bowl or on a platter and set aside.

  • Remove the skillet from the oven and discard the thyme sprigs. Sprinkle the lemon peel and thyme leaves over the roasted pears and potatoes. Drizzle 3 to 4 tablespoons dressing on top and toss. Season with salt and pepper.

  • Spoon the pears and potatoes over the watercress and drizzle the remaining dressing over the greens.

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