Ingredients
Scale
Ingredients:
For the Roasted Baby Potatoes:
- 6–8 small baby potatoes, halved
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the Creamy Cucumber & Tomato Salad:
- ½ cucumber, chopped
- 1 medium tomato, diced
- ½ red bell pepper, diced
- ½ cup lettuce, chopped
- 2 tbsp sour cream or Greek yogurt
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Step by Step:
1️⃣ Roast the Potatoes:
- Preheat oven to 200°C (400°F).
- Toss the halved baby potatoes with olive oil, salt, and black pepper.
- Place on a baking tray, cut side down, and roast for 25–30 minutes until golden and crispy.
2️⃣ Prepare the Salad:
- In a bowl, combine cucumber, tomato, red bell pepper, and lettuce.
- Add sour cream or Greek yogurt, salt, and black pepper.
- Mix well until evenly coated.
3️⃣ Serve & Enjoy:
- Plate the roasted potatoes alongside the fresh salad.
- Enjoy this simple, flavorful meal!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~350 per serving
- Protein: ~6g