Crispy New Potatoes with Cucumber Yogurt Salad
Ingredients
- 500 grams new potatoes
- Salt, to taste
- Olive oil, a little
- A sprig of rosemary
- 1 English cucumber (or any type you prefer)
- Salt, to taste
- A few tablespoons of Greek yogurt
- 1 clove of garlic, grated
- Fresh dill, to taste
- Olive oil, a little
For the Potatoes:
For the Cucumber Salad:
Instructions
- 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.
- 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.
- 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.