Roasted Potato Salad

Roasted Potato Salad

Course: Sides, SaladsCuisine: Mexican


Prep time


Cooking time




  • 1 lb. Baby potato (cut in half)

  • 1 tbs Garlic, chopped

  • Salt per taste

  • Pepper

  • Ingredients for Zhug Sauce
  • 1 tsp cumin powder

  • 1 tsp coriander powder

  • ½ tsp cardamom powder

  • 1 tsp black pepper

  • 1 tsp Salt

  • 2 cup cilantro

  • 3 serrano peppers chopped

  • 2 dried red chiles, coarsely chopped (substitute with red crushed flaked)

  • 4 cloves garlic crushed

  • Juice from 1 lemon

  • ½ cup extra virgin olive oil


  • Prepare Zhug Sauce
  • Add the all the ingredients except for the olive oil to the food processor and pulse until the ingredients are chunky but not smooth paste. Do not over-process it.
  • Drizzle in the olive oil and pulse/process until the oil is emulsified. Adjust for salt and use as needed.
  • Prepare Roasted Potato Salad
  • In a bowl add cut potatoes and generously add salt & pepper and garlic.
  • Add 2 tbsp of Zhug sauce to the potato and mix well. Transfer to baking sheet and bake for 20 minutes at 425F.
  • Let the roasted potato cool down to room temperature and add rest of the sauce to the potatoes and mix well and serve!

Leave a Reply