Sumac Roasted Potatoes And Cucumber Salad Recipe
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.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Servings: 4
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.
To assemble:
Place potatoes in a bowl.
Add sliced cucumbers and mint.
Pour dressing on top. Serve.
Calories: 494kcal | Carbohydrates: 30g | Protein: 6g | Fat: 41g | Saturated Fat: 33g | Sodium: 751mg | Potassium: 1048mg | Fiber: 6g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 28.8mg | Calcium: 83mg | Iron: 7.6mg