Crispy New Potatoes with Cucumber Yogurt Salad
Ingredients
For the Potatoes:
For the Cucumber Salad:
Instructions
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Prepare the Potatoes:
- Preheat the oven to 200°C (392°F).
- Wash 500 g of new potatoes thoroughly and place them in a baking tray.
- If you prefer, remove the peels using a teaspoon, but keeping the peels is also fine.
- Season the potatoes with salt and drizzle a little olive oil over them.
- Mix everything well to ensure the potatoes are evenly coated.
- Break a sprig of rosemary on top of the potatoes for added flavor.
- Put the tray in the preheated oven and bake for about 30 minutes.
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Prepare the Cucumber Salad:
- Take an English cucumber or any type you prefer and cut it into very thin slices.
- Season the cucumber slices with salt and set them aside to allow the excess water to drain.
- In a large bowl, add a few tablespoons of Greek yogurt.
- Grate a clove of garlic into the yogurt and season with salt.
- Drain the cucumber slices thoroughly to remove the excess water.
- Add the drained cucumbers to the yogurt mixture.
- Chop fresh dill and add it to the salad. Dill adds a refreshing summer flavor.
- Mix everything well and drizzle a little olive oil on top.
- Set the salad aside; it’s a perfect refreshment for hot summer days.
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Serve:
- Once the potatoes are ready, you’ll hear a delightful crisp sound. They are super delicious!
- Allow the potatoes to cool slightly and sprinkle fresh dill on top.
- These potatoes pair wonderfully with a soft fried egg. The richness and taste are simply crazy!
- Leave a comment and let me know what you think about this recipe.
