simple things, like a potato salad, never fail to amaze me. this one is a potato salad with a twist, though. i ate it just like that, with nothing else (just a tiny bit of popcorn ice cream for dessert, uhu, that’s right). but it sure would be the real deal combined with a grilled fish, or a caramelized chicken breast. maybe one day, when i’m not as lazy as on that particular night…
lemony roasted potato salad
ingredients: 500 g baby potatoes 2 garlic cloves, minced 1/2 lemon, juice & zests 3 tbsp. olive oil 1 tsp. black cumin 2 tbsp. chives or wild garlic greens, chopped fleur de sel
directions: preheat the oven to 220 degrees. place a parchment paper on the baking sheet, and spread the potatoes on it evenly. pour the olive oil over them, add the garlic, a generous pinch of salt and the cumin seeds. toss everything. roast in the oven for about 30 minutes (you might have to stir a few times). arrange the potatoes on a plate. chop the chives or wild garlic greens, peel the orange zests and squeeze the lemon. add everything on top of the potatoes. enjoy immediately.