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Middle Eastern Roasted Potato Salad with Feta | Spiced & Crispy
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45 min
Quick
Gurkerl Küche
Würziger orientalischer Hauptspeisen-Salat mit im Backrohr gerösteten Erdäpfeln, cremigem Feta, knackigen Kichererbsen, Granatapfelkernen und einem samtigen Zitronen-Tahini-Dressing. Ein herbstliches Geschmackserlebnis aus 1001 Nacht.
Preparation method
Oven preparation
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Thoroughly wash the potatoes, pat dry, and cut into bite-sized wedges. In a bowl, toss well with 2 tbsp olive oil, cumin, salt, and pepper.
Spread the seasoned potatoes on the baking sheet and bake in the preheated oven for approx. 25–30 minutes until crispy on the outside and tender on the inside.
Chef's tip
Tip for extra crispiness: Briefly rinse the potato wedges with cold water after cutting and pat them thoroughly dry to remove excess starch.
Tahini trick: If the tahini dressing initially seizes up when stirring in the lemon juice, simply whisk in lukewarm water tablespoon by tablespoon – it will immediately become silky smooth again!
Ingredients
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