Crispy Potato Salad
Crispy Potato Salad
Ingredients
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons pomegranate syrup
- 1 tablespoon red pepper paste, mild or hot, to taste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cumin, ground
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Salad Assembly
- 1/2 red onion, thinly sliced
- 1 red bell pepper, cored, seeded, and thinly sliced into strips
- 3 spring onions, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 1/2 cup dill pickles, finely chopped (about 3-4 medium gherkins)
- 1/2 cup walnuts, roughly chopped
Instructions
- 1
Preheat your oven to 400°F. Line two large baking sheets with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the thinly sliced potatoes with 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Use your hands to gently toss and ensure all potato slices are evenly coated.
⏱️ 5 min
- 3
Arrange the seasoned potato slices in a single layer on the prepared baking sheets. Ensure they are not overlapping to achieve maximum crispiness. You may need to use two baking sheets.
⏱️ 5 min
- 4
Bake the potatoes for 30-40 minutes, or until golden brown and crispy. Flip them halfway through baking to ensure even browning. Keep a close eye on them to prevent burning. Once done, remove from the oven and let cool slightly.
⏱️ 40 min•🌡️ 400
- 5
While the potatoes are baking, prepare the dressing. In a large mixing bowl, whisk together 1/4 cup olive oil, pomegranate syrup, red pepper paste, dried oregano, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined and a uniform, rich, dark red dressing is formed.
⏱️ 5 min
- 6
Add the thinly sliced red onion and red bell pepper to the dressing bowl. Use your hands or a spoon to mix and massage the vegetables into the dressing, ensuring they are well coated and slightly softened. Let them marinate for at least 10 minutes.
⏱️ 10 min
- 7
To the bowl with the marinated vegetables, add the chopped spring onions, chopped fresh parsley, chopped dill pickles, and roughly chopped walnuts. Mix gently to combine.
⏱️ 5 min
- 8
Once the crispy potatoes have cooled slightly, add them to the salad mixture. Gently fold everything together using kitchen tongs or a large spoon, ensuring the potatoes are evenly distributed and coated with the dressing and other ingredients.
⏱️ 5 min
- 9
Transfer the crispy potato salad to a serving bowl. Optionally, garnish with a sprinkle of fresh parsley or a few extra crispy potato slices on top. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Salad
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons pomegranate syrup
- 1 tablespoon red pepper paste, mild or hot, to taste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cumin, ground
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Salad Assembly
- 1/2 red onion, thinly sliced
- 1 red bell pepper, cored, seeded, and thinly sliced into strips
- 3 spring onions, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 1/2 cup dill pickles, finely chopped (about 3-4 medium gherkins)
- 1/2 cup walnuts, roughly chopped
Instructions
- 1
Preheat your oven to 400°F. Line two large baking sheets with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the thinly sliced potatoes with 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Use your hands to gently toss and ensure all potato slices are evenly coated.
⏱️ 5 min - 3
Arrange the seasoned potato slices in a single layer on the prepared baking sheets. Ensure they are not overlapping to achieve maximum crispiness. You may need to use two baking sheets.
⏱️ 5 min - 4
Bake the potatoes for 30-40 minutes, or until golden brown and crispy. Flip them halfway through baking to ensure even browning. Keep a close eye on them to prevent burning. Once done, remove from the oven and let cool slightly.
⏱️ 40 min•🌡️ 400 - 5
While the potatoes are baking, prepare the dressing. In a large mixing bowl, whisk together 1/4 cup olive oil, pomegranate syrup, red pepper paste, dried oregano, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined and a uniform, rich, dark red dressing is formed.
⏱️ 5 min - 6
Add the thinly sliced red onion and red bell pepper to the dressing bowl. Use your hands or a spoon to mix and massage the vegetables into the dressing, ensuring they are well coated and slightly softened. Let them marinate for at least 10 minutes.
⏱️ 10 min - 7
To the bowl with the marinated vegetables, add the chopped spring onions, chopped fresh parsley, chopped dill pickles, and roughly chopped walnuts. Mix gently to combine.
⏱️ 5 min - 8
Once the crispy potatoes have cooled slightly, add them to the salad mixture. Gently fold everything together using kitchen tongs or a large spoon, ensuring the potatoes are evenly distributed and coated with the dressing and other ingredients.
⏱️ 5 min - 9
Transfer the crispy potato salad to a serving bowl. Optionally, garnish with a sprinkle of fresh parsley or a few extra crispy potato slices on top. Serve immediately and enjoy!
⏱️ 5 min