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Sumac Roasted Potato And Cucumber Salad

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Potato Type: White
Prep Method: Baked


Side Dish

Prep Time

10 Mins

Cook Time

30 Mins


Serves 4




  • 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


  • ¼ cup vegetable oil
  • Juice from 1 medium lemon
  • ¼ teaspoon kosher salt
  • ¼ teaspoon sweet paprika

Other Items

  • 4 Persian cucumbers, sliced into thin rounds
  • 7-8 mint leaves
  • More salt to taste



  1. Preheat oven to 400 F. Prepare a baking sheet, lightly brush with vegetable oil.
  2. 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.
  3. Roast potatoes for 25-30 minutes, flipping once, until golden and cooked through. Roast for additional 5-10 minutes, if potatoes appear undercooked.
  4. Transfer to a bowl and let them cool for 20 minutes.


  1. In a small bowl, whisk together oil, salt, lemon juice and paprika.
  2. Set aside.


  1. Place potatoes in a bowl.
  2. Add sliced cucumbers and mint.
  3. Pour dressing on top. Serve.



You can serve the sumac roasted potatoes on their own, if you do not wish to make a salad.

The ready time includes 20 minutes of cooling.



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Recipe By: Lyubomira Lyubenova

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