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
