Roasted Greek-style Baby Potato Salad
Prep Time
Cooking Mode
1 ½ lb. small red or white potatoes, each halved
⅓ cup olive oil
1 tsp. ground cumin
¼ tsp. cayenne pepper
Salt to taste
2 large garlic cloves, minced
2 Tbsp. lemon juice
¼ cup chopped fresh oregano
5 oz. feta cheese, crumbled (about 140g) (140g)
⅓ English cucumber, diced
½ medium red onion, diced
1 medium green pepper, diced
16 cherry tomatoes, each halved
¾ cup pitted black olives
1 ½ lb. small red or white potatoes, each halved
⅓ cup olive oil
1 tsp. ground cumin
¼ tsp. cayenne pepper
Salt to taste
2 large garlic cloves, minced
2 Tbsp. lemon juice
¼ cup chopped fresh oregano
5 oz. feta cheese, crumbled (about 140g) (140g)
⅓ English cucumber, diced
½ medium red onion, diced
1 medium green pepper, diced
16 cherry tomatoes, each halved
¾ cup pitted black olives
1Preheat oven to 375˚F. Line a large sided baking sheet with parchment paper. Place potatoes in a bowl and toss in oil, cumin, and cayenne. Spoon potatoes onto the baking sheet and sprinkle with salt.
2Roast potatoes 30 minutes, and then mix in the garlic and roast 15 minutes more, or until just tender. Let potatoes cool to room temperature.
3When cooled, place potatoes and the oil left in the pan into a large salad bowl. Add the remaining ingredients and toss to combine. Serve now, or cover and refrigerate the salad until needed.
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