For the potatoes, preheat the oven to 425˚F. Place potatoes on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper then toss to coat potatoes with oil, then arrange potatoes in an even layer. Roast for 15 minutes then redistribute with a metal spatula, gently scraping any potatoes that have stuck to the pan. Roast for another 10-15 minutes or until tender and golden brown. Remove from oven and keep warm while preparing the salad.
See Café Tips above in post for additional instructions and information.
Nutritional information does not include dressing or chicken. See those separate posts for that information.