Description
Spiced roasted potatoes and crunchy cucumbers tossed in a bright lemon-sumac dressing. A simple, flavorful side dish perfect for any occasion.
Ingredients
Units
Scale
- 2 lbs (907 g) white potatoes
- 1/2 cups (118 ml) vegetable oil
- 1 tablespoon sumac
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cups (59 ml) vegetable oil
- 1 medium lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon sweet paprika
- 4 Persian cucumbers
- 7-8 mint leaves
- Salt
Instructions
- FOR THE POTATOES:
- Preheat oven to 400°F (204°C). Prepare a baking sheet and lightly brush it with vegetable oil.
- Cut potatoes into ½ inch pieces. Place potatoes in a bowl and add oil, sumac, salt, and pepper. Toss potatoes until evenly coated.
- Roast potatoes for 25-30 minutes, flipping once, until golden and cooked through. Roast for an additional 5-10 minutes if needed.
- Transfer potatoes 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.
Notes
- For a smokier flavor, use smoked paprika in the dressing.
- If Persian cucumbers are unavailable, substitute regular cucumbers; peel them to reduce bitterness.
- Store leftover potatoes and salad separately to maintain crispness; combine just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2
- Sodium: 200
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 12
- Carbohydrates: 30
- Fiber: 4
- Protein: 3