Description
Light, flavorful and very easy to prepare, this sumac potatoes and cucumber salad is made with spiced and roasted potatoes, crunchy Persian cucumbers, fresh mint and a refreshing dressing.
Ingredients
Scale
FOR THE POTATOES:
- 2 lbs white potatoes (washed and cut into ½ inch cubes)
- ½ cup vegetable oil (I used avocado oil)
- 1 tablespoon sumac
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
FOR THE DRESSING:
- ¼ cup vegetable oil
- juice from 1 medium lemon
- ¼ teaspoon kosher salt
- ¼ teaspoon sweet paprika
OTHER:
- 4 Persian cucumbers (sliced into thin rounds)
- 7–8 mint leaves
- more salt to taste
Instructions
FOR THE POTATOES:
- Preheat oven to 400 F. Prepare a baking sheet, lightly brush with vegetable oil.
- Cut potatoes into ½ inch pieces. Place potatoes in a bowl, add oil, sumac, salt and pepper. Toss potatoes, making sure they are evenly coated in oil and seasoning.
- Roast potatoes for 25-30 minutes, flipping once, until golden and cooked through. Roast for additional 5-10 minutes, if potatoes appear undercooked.
- Transfer to a bowl and let them cool for 20 minutes.
FOR THE DRESSING:
- In a small bowl, whisk together oil, salt, lemon juice and paprika.
- Set aside.
TO ASSEMBLE:
- Place potatoes in a bowl.
- Add sliced cucumbers and mint.
- Pour dressing on top. Serve.
- Category: Side