Sumac Potatoes and Cucumber Salad

Ingredients:

FOR THE POTATOES:

2 lbs white potatoes, washed and cut into ½ inch cubes

½ cup vegetable oil or 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. 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.

 

Recipe By: Lyubomira Lsl

Leave a Reply

Your email address will not be published.