Servings: 4
Sumac Roasted Potatoes And Cucumber Salad - Light, flavorful and very easy to prepare. This salad is made with sumac roasted white potatoes, crunchy Persian cucumber, fresh mint and light dressing.
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
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.
Nutrition Information
Calories: 494, Fat: 41g, Saturated Fat: 33g, Sodium: 751mg, Potassium: 1048mg, Carbohydrates: 30g, Fiber: 6g, Sugar: 1g, Protein: 6g, Vitamin A: 190%, Vitamin C: 28.8%, Calcium: 83%, Iron: 7.6%