Roasted Potato Salad with Cumin and Yoghurt Dressing Recipe

Instructions

• 1

  First of all, set your oven to 200 degree centigrade (C°) or 400 degree foreign height (F°) to pre-heat it.
• 2

  In the mean time, take a large mixing bowl and place ½ teaspoon of salt and some coarsely grated black pepper in it. Top the salt-pepper mixture with 1 tablespoon of olive oil and mix them well. Set the bowl aside.
• 3

  Grab a cutting board and cut 5 small baking potatoes into quarters with a sharp knife.
• 4

  Now, add the potato slices to the mixture in the bowl and toss all the ingredients until the wedges are coated well.
• 5

  Place the coated potato slices onto an oiled baking sheet and place them in the pre-heated oven. Bake them for approximately 20 to 25 minutes or until golden brown and properly cooked.
• 6

  Remove roasted potato slices from the oven and set them to a side until they are cool enough to touch.
• 7

  Now, take a small bowl and add in grounded cumin. Place the bowl in the oven for around 2 minutes to roast the only.
• 8

  Remove the roasted cumin from oven and whisk it together with lemon juice and yoghurt.
• 9

  Assemble four pre-chilled medium salad plates in order and divide the fresh salad leave between them, arranging them in a presentable manner.
• 10

  Moreover, divide the warm potatoes between the plates and drizzle the dressing equally on the salad plates.  Serve without delay.